Line a 8x4 loaf pan with parchment paper and set aside.

Make your raw brownie base - in a food processor, blend together dates until they form into a ball. Next, add in your almond flour, unsweetened cocoa powder, and vanilla extract until combined. Add in your roasted pecans and blend together - mixture should stick together easily when you press between your fingers. Finish by pulsing in the x2 squares of @theochocolate.

Move raw brownie base to the parchment-lined loaf pan and flatten to a single layer.

Make your salted chocolate caramel - in the same food processor, blend together dates until a ball forms. Add your coconut cream, cocoa powder, vanilla extract and salt until you have a smooth consistency. Finish by pulsing in your roasted pecans until only small pieces remain.

Add the salted chocolate caramel layer on top of the brownie layer, using a spatula to spread in a single even layer.

Make the chocolate topping - in a microwave-safe bowl, melt the 6 squares of dark chocolate with 1 tbsp of coconut oil. Once chocolate is melted, stir in your coconut cream.

Pour chocolate coating over the salted caramel layer in the loaf pan, again, using a spatula to spread in a single even layer.

Move pan to the freezer and let set for 1-2 hours. Remove and cut into 8 squares. Store in an airtight container in the fridge or freezer for longer term storage. Best served slightly cold or at room temperature.