Paleo caramel pecan bars

Today is day 31 and I am officially finished with whole30. First thing I did this morning was make my coffee like I used to make it 30 days ago. I used a little bit of coconut creamer and 1/2 of a Splenda. I quickly noticed something, I don't like it like that anymore. The taste of the Splenda was really bad. So now, I am officially a coffee and coconut milk girl. I've read that whole30 can change the way you taste things and I am happy to say that has happened with Splenda!

About 30 days ago I saw this recipe on paleOMG and I thought they looked delicious. It has been torture having to wait 30 days to make them, so of course I made them today for my "I completed whole30"treat. I made myself slightly sick because I ate too many, but they are soooooo good!
For the crust:
1.5 cups of pecans
3/4 cup almond flour
1/4 cup melted coconut oil
1 egg, whisked
1 tablespoon raw honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt

For the caramel:
12-14 medjool dates, pitted and soaked in water for 1 hour
5-6 tablespoons of canned coconut milk
3 tablespoons water
1 teaspoon vanilla extract
Pinch of salt

Preheat oven 375. Add pecans to food processor and blend until flour consistency. Next add melted coconut oil, honey, and vanilla and mix until like a pecan butter. Add pecan butter to a large bowl and then mix in almond flour, baking soda, baking powder, and salt. Then add your egg and whisk ingredients together.
Grease a bread loaf pan with coconut oil, spread pecan mixture evenly in pan. Bake 25 minutes(watch it though because I almost burnt mine).
While crust bakes clean out food processor. Add dates to food processor for about 1 minute, then while still processing add coconut milk 1 tablespoon at a time. Next add your water, vanilla, and salt. Process until you get caramel.
Once crust is finished let it sit for 10-15 minutes, then top with your caramel. Put in fridge for 30 minutes to set, or eat right then. Store in fridge.