Preheat the oven to 350° and line a pie plate or 7x10 pan with parchment paper. Place chopped pecans in the bottom of the pan.
Make caramel. In a small bowl, combine the almond butter, coconut oil, maple syrup and vanilla. Stir until smooth and then pour over the pecans as evenly as possible. Set aside while the rolls are made.
In a large bowl combine almond flour, coconut flour, gelatin, coconut sugar, cinnamon, salt, and baking soda. Stir until well mixed. Add in the applesauce and melted ghee and stir until combined. The dough should be firm and easy to work with.
Lay a piece or parchment or wax paper out on a clean counter and place the dough on it. Roll out to a 10×14 inch rectangle, making it as even thickness as possible.
Make the filling. In a small bowl, combine the ghee, coconut sugar, cinnamon and vanilla. Mix until smooth and gently spread it on the rolled out dough leaving 1/2 inch from each side plain.
Carefully roll the dough the long way (so the roll is 14 inches long) and use the wax paper to help pull it up and roll it tight. Once rolled, but 1/2 off each end and discard. Cut the roll into 8ths. I do this by cutting it in half, and then cutting each half in fourths.
Press each one down slightly so it's more circular. Place them in the prepared pan over the caramel and pecans and bake for 20-22 minutes. They should be golden brown. Place a large plate on top of the pan and carefully flip them over. Remove the parchemnt paper and serve.