Preheat the oven to 325ºF and lightly grease an 8″ baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.

Mix together the cashew butter, maple syrup, egg, melted ghee/butter, baking soda, baking powder, cocoa powder, vanilla, and sea salt until combined.

Pour the brownie batter into the prepared pan and bake until puffed in the middle but still moist, about 20 minutes.

Let the brownies cool while you make the caramel coconut topping. In a medium sized saucepan, combine the coconut cream, egg yolks, coconut sugar, vanilla, sea salt, and ghee/butter. Place the saucepan over a pan of simmering water to create a double boiler. Cook whisking constantly until the mixture is lightly bubbling and thick, about 7-10 minutes. Do not cook over direct heat or to a rolling boil as you risk scrambling the eggs in the topping.

When the topping has thickened, remove it from the double boiler and stir in the pecans and coconut flakes. Let the topping sit for 10 minutes or so to thicken up. Then pour the topping over the brownies.

Refrigerate until completely cooled and easily sliceable, 2-3 hours. Or let the brownies sit on the counter for 5-6 hours before serving. If the brownies are at room temperature, the topping will be on the softer side.

Refrigerate any leftovers for 2-3 days, or freezer for several weeks.