In a medium saucepan add the coconut milk, ⅓ cup of maple syrup and ½ tsp salt and bring to a boil.

Reduce mixture to a simmer and allow to continue simmering until milk has thickened and slightly darkened in color, about 20 minutes - set aside when done.

While coconut milk mixture is simmering, add almond flour, coconut flour, ⅓ c maple syrup, coconut oil, egg, baking soda and vanilla to a medium sized bowl and mix with a spatula until a thick dough is formed.

Press dough evenly into a 9x9in lightly greased, or parchment paper lined pan.

Bake for 15 min at 350.

Remove from oven and top with ¾ c chocolate chips, ½ c coconut flakes, and pecans - lightly press toppings into the crust.

Pour the condensed milk over crust and toppings.

Finish with a final layer of the reserved ¼ c chocolate chips and 3 tbsp coconut flakes.

Return to oven and bake for 22-25 minutes at 350 until center of the bars is set and edges are bubbly and golden brown.

Allow pan to fully cool and refrigerate for 1-2 hours.

Cut into 9 bars and enjoy!