Line an 8 x 8-inch pan with parchment paper and set aside.
In a high-speed blender or food processor, combine your pecans and almonds and blend until a crumbly texture remains.
Add your almond butter, granulated sweetener of choice and chia seeds blend until combined. Add your milk of choice and continue blending, until a thicker batter remains. If the batter is too crumbly, continue adding small amounts of milk.
Transfer your pecan pie batter to the lined pan and press firmly into place. Add optional chocolate chips and refrigerate until firm. Using a slightly wet knife, cut into bars.
* I used a monk fruit sweetener. Any granulated sweetener of choice will work.** Depending on the consistency you have, you'll likely need to add more than 1/4 cup. No Bake Paleo Vegan Pecan Pie Bars (Keto, Low Carb) should be kept refrigerated at all times. They are freezer-friendly and should be wrapped in individual portions.