In a sauce pan on medium heat melt the honey, coconut cream and coconut oil. Bring the mixture to a boil and then lower the heat and let it gently simmer for 10 minutes stirring regularly.
After 10 minutes add in the vanilla extract, salt and pecans and stir. Allow the mixture to cool to room temperature. Alternatively you can transfer it to the fridge to speed up the cooling.
Once the caramel is cool, evenly distribute it between the 4 cups. 2. Store the cups in the fridge for a minimum of an hour to allow the caramel to become firm.