Grind the pecans with a food processor until fine meal.
Mix the pecan meal with the almond flour, vanilla extract, coconut oil and cacao powder.
Line an 8x8-inch baking dish with parchment paper and evenly distribute the mixture in the pan.
Bake the crust at 350°F for 5 minutes and let it cool on a wire rack.
To make a dairy free version of condensed milk, place a can of full fat coconut milk in a sauce pan and mix in the raw honey.
Bring the mixture to a boil and then reduce the heat to low.
Simmer for about 2 hours, stirring occasionally or until mixture is reduced to half, has a darker color and is thicker. If you have a pressure cooker, you can do this in just 10 minutes, a real time saver!
Pour coconut condensed milk over the crust.
Sprinkle with chopped pecans, shredded coconut and chocolate chips.
Bake for 15 minutes at 350°F. Let it cool completely on a wire rack and refrigerate.