2. Start by making your shortbread crust. Cream together your butter and sugar, then add in your flour, sugar, and salt create a crumble. I find it is easiest to this with my hands.
4. To make the filling melt butter in a saucepan on medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar stirring frequently on medium-low heat. Add pecans and keep stirring for 1-2 more minutes on low heat.
5. As soon as the crust is done baking pour over your filling and bake for 20 more minutes. Let bars cool before cutting.
They will set quicker in the fridge.