Preheat oven to 325°F.

Combine all ingredients in a food processor and process until mixture comes together and starts to become lumpy/form a ball.

Transfer the mixture into an 11-inch tart pan and spread out evenly on the bottom of the entire pan using your fingers.

Poke a few holes using the tines of a fork in the crust then place pan in the oven and bake for 15 minutes. Remove set aside and let cool.

Preheat oven to 400°F.

Whisk the butter and coconut sugar in a medium bowl until combined.

Add the eggs, maple syrup and vanilla bean paste and whisk again until smooth.

Add the pecan halves and stir.

Place the tart pan with the cooled baked crust on a baking sheet. Pour the filling into the pan on top of the crust. Use a spatula to evenly distribute the pecan halves on the surface of the tart.

Place the baking sheet with the tart pan on top in the oven.

Immediately reduce the temperature to 350 degrees and bake for about 40-45 minutes until the center of the tart is set and not wiggly.

Remove from the oven, transfer the tart pan to a cooling rack and let cool for at least 30 minutes before slicing.