Preheat oven to 350.
In a small pot on the stove, make the caramel sauce, but adding all the ingredients above (coconut sugar, coconut milk, and coconut oil), over LOW heat.
Stir until dissolved and thickened, about 4-5 minutes.
Remove from heat.
Transfer to a small plate lined with parchment paper, and pour caramel mixture on top.
Place in the freezer for 1 hour. **NOTE: the caramel won’t completely freeze. It just firms up somewhat, and you will have to get your fingers dirty when time comes to place it on the brownies.
Next, make the brownies.
In a medium bowl, combine the almond flour, coconut sugar, cinnamon, baking soda, and eggs.
Whisk together well.
In a small bowl, add the chocolate bar (broken into pieces) and butter, and melt in the microwave in intervals of 30 seconds. Make sure to stir until chocolate mixture is nice and smooth.
Add chocolate mixture to the bowl with the batter, and mix well, ensuring no clumps.
Line an 8x8 baking dish with parchment paper.
Pour brownie batter into the dish.
Pull the caramel from the freezer, and chop half of it into squares, placing on top of the brownies. Put the rest back in the freezer.
Bake for 40-ish minutes, or until a toothpick comes out clean.Remove from the oven and let cool. You hear me? LET IT COOL or else the brownies will crumble.
Finally, top the brownies with the rest of the caramel, slice into squares and DEVOUR!!!! Consider your life changed. Enjoy!