Preheat Oven to 375 degrees.

In a food processor, process the almonds until they are finely ground almost into a flour.

Add the coconut oil and pulse a few times.

Add the dates, one at a time, while the processor is running until the dates have made a paste.

You should be able to pinch the mixture with your fingers and it sticks together.

In a 8x8 pan lines with unbleached parchment paper press the crust into the bottom with your fingers.

Set the crust aside.

To make the filling, I find a blender makes a better date paste.

In a blender add the dates and a couple Tbsp of the warm water.

Run the blender and add more water 1 Tbsp at a time until a paste forms and the mixture is not clumpy.

Pour the date paste into a mixing bowl.

Add the vanilla, salt, egg, and pecans.

Spread the mixture over the crust.

Bake in the oven until set about 15-20 minutes.

Let cool and let set in the fridge overnight.

Cut into bars and serve.