Preheat oven to 350F and grease a standard 12 cup muffin tin.

In a large bowl, combine almond flour, baking soda, cinnamon, and salt.

In a small bowl, whisk together an egg, maple syrup, and coconut oil. If coconut oil begins to harden, it is because the egg/maple syrup was too cold.

Add wet ingredients to dry and stir until fully combined.

Roll into 12 even balls and place one in each muffin tin cup, then press them down around the sides, creating a cup. The dough should only go up halfway of the cup, not to the top.

Bake for 14 minutes or until beginning to turn golden brown.

While baking, prepare filling. 

To a small saucepan, add coconut oil, maple syrup, and coconut sugar over medium-high heat. Once bubbling, reduce heat to medium-low, let boil for 2 minutes, stirring the entire time.

Turn off heat, add vanilla, almond milk and pecans, and stir until completed coated.

Divide pecans evenly into crusts, piling them up a little until all pecans are used.

Place back in oven for 15 minutes.

Let cool at least 20 minutes before eating.

Store in fridge.