Place your Chocolate Almond Butter Cups in the freezer while you prepare the caramel and chocolate. 

Combine the coconut sugar, coconut cream and vanilla in a small saucepan on your stovetop over medium heat until the sugar melts and the mixture begins to bubble.

Reduce the heat to low and let the mixture bubble until it reduces into a thick sauce, stirring occasionally as you go.

Remove the caramel from the heat and transfer to a bowl to cool.  It will continue to thicken as it cools.

Add chocolate chips to a microwave safe bowl and heat on high for 20-seconds.  Stir chocolate and continue to hear in 20-second increments until it is silky and smooth, stirring each time.

 Once melted, allow the chocolate to cool slightly, but not solidify. 

While the chocolate and caramel are cooling, chop your pecans.

Remove the Chocolate Almond Butter Cups from the freezer and place them on a piece of parchment paper or silicone mat.

Drizzle the cooled caramel all over the cups and repeat with the melted chocolate.

Sprinkle each cup with a generous amount of chopped pecans and a pinch of flaky sea salt.

Add an extra layer of caramel drizzle on top of the pecans for an extra decadent treat.

Enjoy immediately or store in the fridge or freezer until ready to eat.  Serve slightly chilled.