In a large bowl, stir together the melted coconut oil, applesauce, and agave.

Stir in the oat flour, brown rice flour, flaxseed, and salt. Form a ball with the dough, cover, and refrigerate for 45 minutes.

Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.

Press the dough into the pan. Dock it with a fork, and bake for ~15-18 minutes, or until surface is dry and the edges are golden brown.

In a small bowl, whisk together the coconut milk, melted coconut oil, and salt.

In a medium saucepan, stir together the agave, water, erythritol, and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no crystals above the surface of the sugar mixture.

Place a candy thermometer in the pot and place over medium-medium/high heat. Do not stir, let mixture come to a boil.

At 250 degrees Fahrenheit, turn off the heat and slowly whisk in the coconut milk/shortening mixture (it should bubble). Stop whisking once all is added and return to medium-medium/high heat.

At 245 degrees Fahrenheit, remove from heat and whisk in the vanilla extract. Pour hot caramel over the crust and let cool/firm completely at room temperature.

In a small bowl, stir together the melted hcocolate and coconut oil. Pour over the completely cooled and hardened caramel, and refrigerate JUST until the chocolate has firmed up. Do not refrigerate any longer than that. Slice and serve!