In a large bowl combine almond butter, maple syrup, eggs, coconut oil, and vanilla. Mix with a large spoon or whisk until just combined.

In a separate, medium-sized bowl, combine almond flour, cocoa powder, coconut sugar, and salt. Whisk to combine.

Add dry ingredients to wet ingredients and stir until just incorporated.

Pour brownie batter into an 8-inch square baking sheet lined with parchment paper and bake in preheated oven for 18-20 minutes.

While brownies are baking, combine dates, almond milk, water, ¼ teaspoon salt, and 1 tablespoon coconut oil in a high speed blender or food processor. Blend for 2-3 minutes or until mixture is completely smooth.

Let brownies cool to room temperature before topping with “salted caramel.” Enjoy!