To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.

Line an 8 x 8-inch baking dish with parchment paper. Using clean hands (or a rubber spatula)

press crust mixture into dish to form an even layer. Set aside.

To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

Press chocolate mixture on top of crust to form chocolate layer.

Gently press chopped pecans into chocolate layer.

Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20

seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

Refrigerate for 1 hour before serving.

Store refrigerated in an airtight container for up to 24 hours.