• Preheat the oven to 350ºF and line a 9x5 inch loaf pan with parchment paper.
• Spread the pecans out on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Keep a close eye on them so that they don't burn. Let cool.
• Transfer 1 1/4 cup of the pecans to a food processor or high-speed blender and process until finely ground. Add the oil and continue to process until it becomes a smooth nut butter.
• Transfer to a large bowl. Add the protein powder, sweetener, caramel extract, and salt until well combined.
• Work the almond flour into the mixture a little at a time until fully incorporated. If the dough is very stiff and hard to work with, add water a little at a time until it becomes like a stiff cookie dough
• Press the mixture firmly and evenly into the prepared loaf pan. Refrigerate until firm, about 1 hour.
• Lift the bars out by the edges of the parchment and cut evenly into 8 squares or bars.

Optional chocolate drizzle.

• Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring until smooth. Alternatively, you can do this in a heatproof bowl set over a pan of barely simmering water.
• Transfer to a ziplock bag or piping bag with a small corner snipped off. Drizzle over the cooled bars and let set.