Method

Caramel sauce

1. Add the coconut milk, coconut sugar, maple syrup, vanilla, and butter to a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally to prevent it from boiling over, until the sauce is golden and slightly thickened. Transfer to a container and chill until needed.

Date purée

2. Place the chopped dates and bi-carb soda in a bowl and cover with boiling water. Allow to sit for 10 minutes until softened, then drain well before using.

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Brownie

3. Preheat the oven to 170°C and grease and line a 20 × 20 cm baking tin.
4. Melt the coconut oil and chocolate chips together until smooth, then set aside to cool slightly.
5. In a large bowl, combine the almond flour, plain flour, cocoa powder, eggs, maple syrup, vanilla essence, and dissolved coffee. Stir until combined.
6. Mix through the melted chocolate mixture and through the softened dates.
7. Pour half the batter into the prepared tin and spread evenly. Spoon over a generous layer of caramel sauce, then top with the remaining batter and drizzle with extra caramel.
8. Bake for 15–20 minutes, rotating the tin halfway through baking, until just set with a slightly fudgy centre. Allow to cool before slicing.
9. Serve with extra caramel sauce.