Preheat oven to 350 degrees.
Line an 8x8 baking dish with parchment paper. Make sure to leave a 2-3 inch overhang on all sides to make it easier to remove the bars from the dish.
In a small saucepan on low heat, cover dates with water and allow the water to heat up for 2-3 minutes until water is hot. Turn off heat and let dates soften for 15 minutes while preparing crust ingredients.
In a small bowl, mix together shortbread crust ingredients. First whisk together almond flour, baking soda and sea salt, followed by stirring in the wet ingredients. Make sure all ingredients are completely mixed together.
Press the dough into the baking dish and bake for 15 minutes.
While the crust is baking, prepare the filling mixture. First, drain and discard the water from the dates and put them into the food processor.
In the same saucepan over low heat, add all of the filling ingredients except pecans. Stir together until coconut oil is melted and turn off heat. Add this mixture to the food processor with the dates. Pulse until smooth.
Next, add the pecans to the food processor and pulse until slightly chopped to your liking. (I don't like big pieces of pecans, so I pulse until they are pretty small pieces).
When shortbread crust has finished baking, pull out of the oven and spoon the filling mixture over the crust. Put back into the oven and bake for another 12-15 minutes until filling has set.
Cool completely for about 15 to 20 minutes. Before cutting into bars, put in freezer for at least 45 minutes to an hour for best taste and texture. Take out of the freezer, cut into bars and enjoy!