Pre heat your oven to 350 degrees and place the pecans onto a small baking sheet. Cook until golden brown and toasted, about 8-10 minutes. Roughly chop and set aside.
In a large pot, set over high heat, whisk together all of the "topping" ingredients. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 10-15 minutes, stirring frequently, until the sauce reduced by about half.
Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it. ** READ NOTES. Make sure to stir occasionally as it cools.
Line an 8x8 inch pan with parchment paper, leaving an overhang up the sides to use as a handle when you de-pan the bars. Note: It helps to spray the bottom of the pan with spray before putting in the parchment paper, to secure it.
In a large bowl, using an electric hand mixer, beat the coconut oil and honey until smooth and creamy. Stir in the flour, coffee and pinch of salt until a wet dough forms.
Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
Bake the crust just until lightly golden brown, about 7-8 mins.
As soon as the crust comes out of the often***, sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips.
Pour the slightly cooled coconut milk mixture EVENLY over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight. ****
The next day, run a sharp knife around the edges of the pan, and pull the bars out with the parchment paper handles.
Slice into bars and DEVOUR