In large bowl, mix oil, chocolate, sugar and egg.
Add arrowroot powder and cocoa powder.
Carefully pour and spread in 8x8” pan.
Pour melted roasted coconut butter over brownie batter and carefully swirl into the top.
Bake at 350℉ for 25 minutes.
Take out of oven and let cool completely.
Soak the dates in hot water for 20 minutes. Drain and transfer to food processor.
Add 3 tablespoons of the hot water into the dates, and keep blending, until most larger pieces are gone and it is starting to become smooth. You may need to scrape down the sides a couple times during this process.
Add the coconut butter and salt, and keep blending until a smooth, sticky caramel is formed.
Spread caramel over the cooled brownies, sprinkle the pecans over the top and drizzle the chocolate over the whole thing and enjoy!