Start by making the caramel.

In a medium sized pot combine the water and Swerve.

Set over medium heat and bring to a simmer.

Continue to simmer for 5-7 minutes until it turns golden and has reduced.

Whisk in the butter, cream, vanilla, and salt.

If its too thin keep simmering until it is slightly thick.

Note: it will thicken as it cools as well.

 Melt the chocolate and coconut oil over low heat until smooth, set aside.

Note: If using a chocolate bar, make sure to break it down to pieces to speed up melting.

To prevent the chocolate from burning, melt the dark chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat.

Once completely melted, remove from the heat and set aside to cool down.

The chocolate should not be hot when you use it for coating.

 Line a baking sheet with wax or parchment paper.

Arrange the pecan halves into groups of three.

Top with a dollop of caramel, a dollop of chocolate, and a sprinkle of salt.

 Chill until ready to serve.

Store in the fridge for up to a week.