Line a 9x9 pan with parchment paper and preheat the oven to 350°
Make the shortbread. In a medium bowl, combine almond flour, coconut flour, salt, maple syrup, coconut oil, and vanilla. Mix well. Take 1/4 of the mixture out and place in a small bowl, this will be for the crumb topping. Press the remaining 3/4 into the bottom of the lined pan and bake 12-14 minutes, until the edges are lightly browned. It will not be fully cooked at this point.
While the shortbread bakes, make the filling. Add the peaches, maple syrup, salt, cinnamon and arrowroot powder to a medium pan. Turn the heat to medium and cook, stirring regularly, for about 5 minutes or until the mixture if thick. Take off the heat and add in the vanilla. Set aside until ready to use.
Make the crumb topping by adding the chopped pecans to the shortbread mixture that was removed and placed in a small bowl. Mix well.
Once the shortbread is done baking, remove and let cool about 5 minutes. Top with peach mixture, spreading as evenly and gently as possible, then top with crumb topping, pressing in gently if needed. Bake 20-22 minutes, until top is golden brown.
Let cool before adding a glaze if you choose to. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and almond milk. Add the milk as needed until smooth. Drizzle over bars.
Store bars in the fridge for easy eating and to keep fresh.