Preheat oven to 350F and line 8x8 brownie pan with parchment paper.

In a small bowl, mix together almond flour, coconut oil, maple syrup, vanilla, and salt until well combined.

Form into bottom of pan. Bake for 15-17 minutes or until golden brown. Let cool.

Meanwhile, start making caramel by adding coconut cream, coconut sugar, coconut oil, and salt in a medium sauce pan. Turn head on medium and stir consistently.

Once caramel comes to a boil, reduce heat to medium-low and stir constantly for 10-15 minutes or until thickened. It will thicken with time over low heat, but will burn on high heat!

Once caramel has thickened, turn off heat and add vanilla.

Pour caramel over crust. Immediately add chopped pecans.

Melt chocolate chips with coconut oil in microwave in 30 second increments. Once melted, pour over pecans and spread until smooth and even. 

Let chill in freezer for at least 1 hour before cutting into. Store in fridge.