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Preheat oven to 180°C and line a square baking tray.
To a food processor, add the chickpeas, tahini, rice malt syrup, dates, vanilla extract and soy milk. Process until smooth and transfer to a large bowl.
Add the gluten-free flour, cacao powder, baking powder and a pinch of salt. Mix until a batter forms. Add soy milk if needed, however batter should be on the thicker side.
Transfer into the baking tray and smooth over with a wet spoon. Top with the dark chocolate and bake for 20 to 25 minutes, or until the top has darkened and a skewer comes out clean. Remove from the oven and allow to cool for 10 minutes.
Meanwhile mix together all the ingredients for the tahini caramel until smooth and runny. Add more water if needed.
Slice and serve the brownies with the tahini caramel and coconut yoghurt.