Make the caramel.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.

Make the crust.  In a large bowl, stir together almond, tapioca, and coconut flours, and carob or cocoa powder.  Stir in the coconut sugar, followed by the oils.  Work in the ice water just until the dough comes together.  Press into a deep dish pie pan and refrigerate for at least 1 hour and up to overnight.

When ready to bake the crust, preheat the oven to 375 degrees F/ 350 degrees F convection.  Bake the crust 15-20 minutes, until slightly golden brown.  Cool completely.

Make the ganache when ready to assemble the pie.   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 take a couple minutes.

Assemble the tart.  Stir the pecans into the caramel and pour into the baked and cooled crust.  Pour the ganache over top, smooth into an even layer, and refrigerate until set, 2 hours or overnight.  Slice and serve!  Tart may be stored in the refrigerator for up to 4 days.