Preheat the oven to 350F. Lightly grease and 8-by-11-inch baking dish and place a piece of parchment paper in the bottom with flaps on the side for easy release.
Bring 1 inch of water in a saucepan to a boil. Reduce to a simmer and place a heatpoof glass or metal bowl over the top to create a double boiler. Slowly melt the palm shortening and the chocolate together, stirring constantly. Stir in the honey and vanilla, then remove from heat and let cool.
In a food processor, grind the coconut crystals, almond flour, coconut flour, arrowroot powder, salt and baking soda for 30 seconds.
Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, until a toothpick comes out clean when inserted into the center. Allow to cool in the pan for 30 minutes, then release the sides with a knife and lift the brownies out of the pan with the parchment paper. Enjoy warm or let cool completely on a wire rack.