Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium bowl, combine flour, granulated sugar, and 0.25 tsp salt.

Cut the cold vegan butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

Press the mixture firmly and evenly into the bottom of the prepared baking pan.

Bake the crust for 15 minutes or until the edges are just beginning to turn light golden brown.

While the crust bakes, whisk together maple syrup, brown sugar, coconut milk, and cornstarch in a saucepan over medium heat.

Bring the mixture to a gentle simmer for 3 to 5 minutes, whisking constantly until it thickens slightly.

Remove from heat and stir in the chopped pecans, vanilla extract, and sea salt.

Pour the pecan mixture over the pre-baked crust and spread it to the edges.

Return the pan to the oven and bake for 25 to 30 minutes until the filling is bubbling and appears set.

Remove from the oven and allow to cool completely in the pan at room temperature before refrigerating for 2 hours to fully set.

Lift the parchment paper to remove the slab and slice into 16 bars.