In a heavy bottomed pot about 7 inches wide, whisk together the coconut milk, coconut sugar and salt. Then bring the mixture to a boil over medium for around 15 minutes and keep an eye on the mixture so burning or boiling over is avoided. Reduce the heat for 5 minutes then pour the mixture into a heat resistant bowl and stir periodically.
Bars
While caramel is cooling, prepare the crust. Preheat the oven to 350F.
Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and bake 12 minutes. Remove and set aside.
Reduce oven temperature to 325F.
Whisk eggs, melted butter, molasses and salt into cooled caramel sauce.
Sprinkle crust with chopped chocolate and toasted pecans. Pour filling over and bake about 20 minutes, until set and slightly puffed.