Paleo Vegan Pumpkin Pie 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 oil. 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. In a medium bowl combine the pumpkin, coconut sugar, maple syrup, salt, pumpkin pie spice, cinnamon, cashew butter and water. Stir or whisk until smooth. Sprinkle in the tapioca starch and mix again until well combined. 
3 Once the base is cooked let cool 5 minutes. Then pour the pumpkin mixture on top, top with remainging shortbread as the crumb topping and bake 25 more minutes. 
4 Let cool before adding a glaze if you choose to. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over bars. 
5 These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.