In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.

Add in ground flaxseed and almond flour to thicken mixture. Keep stirring.

Turn temperature to medium-low and continue to stir for about 10 minutes until everything is well incorporated and mixture has thickened.

Finally, crush pecans roughly between your fingers and add to the mixture. Stir for a few more minutes.

While you are stirring the filling, you can make the crust.

Preheat oven to 350 degrees and lightly grease a mini muffin tin with coconut oil.

Prepare two flax eggs by combining 2 TBSP of ground flaxseed with 5 TBSP water. Set aside.

In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.

Add flax egg to wet mixture and stir to combine.

In a separate bowl, combine coconut flour, almond flour, and salt.

Combine wet and dry ingredients by adding flour mixture to almond butter mixture.

Add 2 TBSP of almond milk to dough to help mix everything together. Dough should be slightly sticky.

Press two inch size amounts of dough into the muffin tins, and use your knuckle or finger to create a crater in the center of each tin.

Pour tablespoon amounts of pecan mixture into each mini pie crust. Fill to the brim but do not overfill. Top each with one pecan (for aesthetics and more crunch)!

After filling each crust, bake on 350 degrees for about 20 minutes, checking to see that tops have caramelized and sides are golden brown.

Let cool for 15 minutes before removing from muffin tin and serving.