Paleo Vegan German Chocolate Brownies

Brownies
2 Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
3 In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the maple syrup. This should cause the mixture to slightly thicken. Pour into a large bowl and add in the flax eggs and vanilla and mix well.
4 Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes. Let cool before topping. 
German Chocolate Topping
7 Preheat the oven to 300° and place the coconut and pecans on a sheet tray and toast for 7-9 minutes, until coconut is lightly brown and fragrant.
8 Meanwhile, add the dates to a food processor or high powdered blender. Add in the almond butter, warm water, vanilla and salt. Blend until smooth and caramel-like. 
9 Once the coconut and pecans are done toasting, place in a medium bowl. Add the caramel mixture to it and stir well to fully combine. Spread the mixture evenly over the brownies. 
10 Enjoy immediately and store leftovers covered in the fridge for up to a week.