Preheat oven to 180°C
Pour all ingredients for the base into a mixing bowl and combine all the ingredients well.
Place in a lined brownie tin, for 10-12 mins until golden on the edges. Set aside to cool.
While the base is in the oven, place all ingredients for the caramel sauce into a pot over your stovetop and bring to boil. Take care not to burn the caramel, when turning the heat up. Stir consistently to allow everything to combine well.
Once the mixture starts to bubble, turn heat to a low heat and allow to simmer, stirring when needed. I let mine simmer for 20 mins, but allow it to simmer until it has reached your desired consistency (between 20-25 mins).
Once caramel is ready, take off heat and pour on top of the base layer that has been cooling. Place in fridge to allow to cool.
For the chocolate topping you could either melt a dark chocolate slab over a double boiler, or i made my own chocolate frosting:
warm the coconut oil in a pan on the stove and allow it to melt.
Add in the nut butter and take off heat. Stir in the raw cocoa, maple syrup and vanilla.
Pour glaze over the caramel layer and allow to set in fridge over night or for a minimum of 3 hours (These seem to taste significantly tastier if left over night!)
Store in fridge/freezer in an airtight container.