NO BAKE DATE CARAMEL BROWNIE BATTER BARS

1. Line a quarter baking sheet with parchment paper.
2. In a medium bowl, mix together 3/4 cup peanut butter, 1/3 cup + 1 tbsp maple syrup, 1/4 cup melted & cooled coconut oil, and 1 tsp vanilla extract until smooth.
3. Add in 1/2 cup + 3 tbsp almond flour. Sift 1/2 cup cocoa powder into the bowl, and add a pinch of sea salt. Mix to incorporate.
4. Transfer the brownie batter to your prepared baking sheet and pack it down using a spatula and your hands into a rectangle shape, about 1/4-1/2 inch thick.
5. For the date caramel: Pit the 4 medjool dates, and soak them in hot water for a few minutes to soften. Drain the dates.
6. Transfer the softened dates to a blender and add 1 tbsp maple syrup, 1 tbsp peanut butter, and 1/2 tsp vanilla extract. Add unsweetened non-dairy milk to thin the mixture to your desired consistency. Add a pinch of salt.
7. Spread the date caramel evenly over the surface area of the brownie batter.
8. For the chocolate topping: Melt 1/2 cup chocolate chips and 2 tsp coconut oil together in your microwave in 15-second increments, stirring between intervals until completely glossy.
9. Pour the melted chocolate on top of the caramel layer and *very* gently smooth until even.
10. Add flaky sea salt for topping.
11. Place the baking sheet in the freezer to set for 1 hour or until the chocolate has hardened.
12. Slice into bars and enjoy!