Paleo Cranberry Crumb Bars

0 Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
1 In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
2 While the base is cooking, make the filling if not already made.  See notes for more instructions. 
3 Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining shortbread dough.
4 Spread the cranberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
5 Cool and store in fridge.