Preheat the oven to 350 Degrees. Grease an 11 x 7 inch baking dish

Make the brownies: In a medium bowl, whisk together the coconut oil and maple syrup. Add the eggs and beat together.

In a separate bowl, mix the flour, cacao powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix until a thick batter forms. Fold in the nuts and chocolate chips.

Pour the batter into a prepared dish. Place in the oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Meanwhile, make the caramel sauce: heat the maple syrup and honey in a small saucepan over medium heat. Once bubbles begin to form, reduce the heat to medium-low and cook until it thickens and the color darkens, about 10 minutes, stirring occasionally with a whisk to prevent burning.

Watch carefully: the mixture can potentially bubble up and flow over the edges of the pan. If that happens, remove the pan from the heat and stir, returning the pan to the heat once the bubbling subsides.

Once the sauce has thickened, remove the pan from the heat and whisk in the baking soda until thoroughly combined (it will expand and bubble as you whisk).

Return the pan to medium heat for 2 to 3 minutes, whisking constantly, until the mixture becomes a thick, rich, bubbly sauce that does not deflate when moved off the heat. Remove from the heat and let cool for 15 minutes, stirring occasionally to reincorporate any liquid that separates.

Let the caramel sauce and brownies cool for a few minutes.

Make the tasted coconut topping: In a small skillet, toast the coconut flakes over medium heat, stirring frequently, until slightly browned, about 5 minutes. Remove from the pan and set aside.

Pour half of the caramel sauce over the baked brownies and top with the toasted coconut flakes.

Store the leftover caramel sauce in a seal able jar in the fridge for 2 weeks.