These take a little bit of time and effort to put together, but they are a gluten-free, dairy-free, and corn-syrup-free alternative to a classic dessert.
In a medium mixing bowl, pour in the almond flour, maple syrup, and vanilla. Mix well.
Cut the stick of plant butter/margarine into cubes. Mix into the almond flour mixture, breaking up the margarine until you have crumbs. Press crumbs into a parchment-lined nine- by 13-inch pan. Make sure it completely covers the bottom of the pan.
Cook for 25 minutes, then remove from oven and allow to cool.
In the meantime, make the caramel. In a medium saucepan, over medium heat, add the sugars and water. Mix well. Allow sugar to completely dissolve, then come to a boil. This process takes time, so be patient. Let it bubble for about four to five minutes, but do not let it burn.
Add the stick of plant-based butter/margarine and vanilla. Let completely melt and mix well. Then turn off the fire, and slowly pour in the almond milk while mixing. It will be thin but will thicken as it cools.
Pour about one and a half cups of the caramel sauce into a bowl. (Reserve the remaining 1/2 cup in the fridge for serving.) Add eggs to the bowl. Mix well, then fold in the pecans.
Pour mixture into pan on top of cooled crust.
Cook at 350 degrees Fahrenheit for 23–25 minutes. Remove from oven. Let cool, then pull parchment and bars out of pan and place on a cooling rack. Allow to cool completely before cutting into squares.