Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving paper overhanging 2 sides of the pan for easy removal.
Whisk together the almond flour, confectioners swerve, and salt. Add the butter and vanilla and use your hands to combine the ingredients to make a crumbly dough.
Use your hands to press the crust mixture evenly across the bottom of the prepared pan. Use a fork to poke holes throughout the crust. Par-bake for 12 minutes, until lightly golden.
While the crust is baking, prepare the sauce.
Bring the coconut milk, butter, and Brown Swerve to a boil in a small saucepan over medium-high heat. Simmer and stir frequently for about 8 minutes until the sauce has thickened. Place the egg yolk in a small mixing bowl. Slowly pour the coconut milk mixture over the top of the egg yolk while whisking vigorously. *Make sure you rinse the pan right away.*
When the crust is done par cooking, pour the sauce evenly over the top of the cookie crust.
Sprinkle the chocolate chips evenly over the sauce followed by the coconut flakes and then topped with pecans. Make sure you press the toppings down with the back of a rubber spatula to make sure all of the layers stick to the sauce.
Place back into the oven and bake for 20-25 minutes until set and golden. Cool on a baking rack to room temperature and then chill in the fridge for at least 1 hour before serving.
Cut into 16 equal sized pieces. Store your Magic Bars in between layers of parchment paper in an airtight container in the fridge for up to 1 week.