For the Caramel:Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
For the Brownies:Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
Take off from the heat and add in honey. Continue whisking.
Add in eggs and vanilla and whisk until smooth.
Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
Fold in the dry ingredients into the wet.
Pour into the prepared baking pan and top with pieces of pecan.
Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.