Make the caramel.  In a large saucepan, stir together sugars, espresso, syrup, and water.  Scrape the beans out of the vanilla bean, add those, as well as the bean pod, and turn the heart to medium.  Stir frequently until the sugar dissolves.  After this, the mixture should bubble and darken slightly in color.  Watch it carefully, cooking about five minutes until the bubbles are even and the mixture is fragrant and rich in color without being burnt.  Remove from the heat and add the cream.  Stir it in and replace the caramel over the heat.  Cook until the mixture is thickened slightly and deep amber in color.  Pour into a heat proof bowl, stir in the salt, and allow to cool to room temperature before chilling in the refrigerator.  Caramel may be stored in an airtight container in the refrigerator for up to 1 week.

When ready to assemble the pie, preheat the oven to 350 degrees F.

Make the crust.  In a large bowl, stir together the flours and sugar.  Add the oils and mix with a pastry cutter or your fingers.  Be sure all the coconut oil is broken up and smeared into the flour.  Sprinkle in the water and mix until the dough comes together.  Pour into a pie pan and press into the bottom, working it up the sides.  It’s pretty easy to work with so this shouldn’t be a big problem.  Bake for about 15 minutes until golden brown.

Allow the crust to cool slightly before filling with nuts and topping with caramel up to the brim of the crust.  Place the pie pan on a large rimmed baking sheet lined with foil to catch possible drips.  Bake 20-30 minutes until the caramel is thickened and bubbly.  Allow to cool to room temperature before refrigerating at least two hors and up to 3 days.

Make the ganache before serving, if desired.  In a small saucepan bring the cream, espresso, syrup, and vanilla to a simmer of medium heat.  Once simmering, but not boiling, remove it from the heat, and whisk in the carob powder until fully combined and glossy.  This could ta couple minutes.  Pour onto the pie and spread into an even layer.  Top with edible flowers if desired, allow to set in the refrigerator about 20 minutes, slice, and serve.

Pie may be stored in an airtight container in the refrigerator for up to 3 days.