1. Place all the crust ingredients in a food processor until they are finely chopped and well combined. Transfer the mixture to an 8x8-inch baking pan and press so that it is evenly distributed. Chill the crust in the refrigerator while you prepare the apple topping.
2. Place a small skillet over medium-low heat. Add the whole pecans, and toast until aromatic, about 8 minutes. Roughly chop the pecans, then set aside.
3. Place a large skillet over medium heat. Add the coconut oil followed by the sliced apples, 1 teaspoon cinnamon, and pinch of salt.
4. Cook just until the apples become flexible, about 4 minutes, stirring frequently. Allow the apples to cool enough so you can handle them.
5. Arrange the apple slices on top of the refrigerated crust, then sprinkle the chopped pecans over the apples, then drizzle with the reduced apple liquid. Refrigerate the bars until they become firm, about 8 hours. Cut into 12 bars, then serve.

Source: Calorie Count [2]