No-Bake Gingerbread Cookie Bars (Vegan & Gluten-Free)

In a medium bowl, cream together the almond butter, maple syrup, and vanilla extract until smooth. In a separate bowl, whisk together the almond flour, ginger, allspice, cinnamon, and salt. Combine the wet and dry ingredients until a sticky dough is achieved. Transfer the dough to a lined 9x5 loaf pan and pack until evenly distributed. Place in the freezer while you melt the chocolate. Melt the white chocolate chips with coconut oil in the microwave in 15 second increments, stirring between each interval until smooth and glossy. Pour the white chocolate in an even layer on top of the cookie dough in the pan. Garnish with chopped pecans, cinnamon, and flaky salt. Place in freezer for at least one hour otherwise set.