In a medium bowl, mix together pecans, almond flour, melted coconut oil and maple syrup.
Press mixture evenly into the bottom of the 9×9 pan.
Bake in 350 the oven for about 10 minutes or until edges start to brown.
Set aside to cool.
Chocolate Ganache
In a small saucepan, melt chocolate chips over low heat. Then stir in heavy cream.
Set aside to cool.
Once cool, spread over the crust and refrigerate until firm and no longer glossy.
Coconut Custard
Combine the coconut milk, heavy cream, eggs, arrowroot powder, maple syrup, shredded coconut, and sea salt in a medium saucepan.
Heat the mixture slowly over low heat, stirring regularly, until mixture thickens and leaves a thick coating on the back of a spoon.
Add vanilla and set aside to cool.
When cool, spread evenly over chocolate ganache and put the pie back in the fridge to chill.
Whipped Cream Topping
Add heavy cream, vanilla, maple syrup and lime zest to mixer bowl. Whip until firm peaks appear.
Spread over chilled coconut custard and top with toasted coconut.
Put back in the fridge until ready to serve.
Toasted Coconut
Put coconut on sheet pan and toast in a 350 oven for about 4 minutes or until golden brown.
Sprinkle generously on top of the pie after it cools and serve!