Preheat oven to 300.
Grease 9" springform pan with coconut oil to prevent sticking.
Melt chocolate chips with coconut oil in a double boiler. Be sure to stir periodically for even melting. Once completely melted, set aside to let cool to room temperature.
Separate egg whites from yolks. Set yolks aside in a small bowl. Add whites to a medium sized mixing bowl. Using a hand mixer on medium speed, whip egg whites until fluffy and peaks form.
Slowly add coconut sugar to egg whites while still whipping with hand mixer until all sugar has been integrated.
Add egg yolks and salt to room temperature chocolate and stir by hand with a rubber spatula until fully mixed.
Using a rubber spatula, add 1/3 of egg white mixture to chocolate mixture. Mix gently. Then add the rest of the egg white mixture until fully integrated. Be sure to not overmix or your cake will go flat.
Add mixture to greased springform pan and bake for 40 minutes.
Once the cake is in the oven, start making your caramel sauce.
In a medium sized pot, add coconut milk and sugar. Mix well and bring to a boil. Once boiling, reduce to medium-low heat and stir every few minutes to prevent burned flecks in your sauce. Do this for 30-40 minutes until sauce coats a spoon.
Add salt and vanilla extract, mix together then pour into a glass jar to let cool.
Remove cake from the oven and let cool to room temperature.
Once the cake is cool, add caramel sauce to the top of the cake. Serve immediately or refrigerate and enjoy in 3 days.