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Line a quarter baking sheet with parchment paper.
In a medium bowl, mix together the peanut butter, maple syrup, melted & cooled coconut oil, and vanilla extract until smooth.
Add in the almond flour. Sift the cocoa powder into the bowl, and add salt. Mix to incorporate.
Transfer the brownie batter to your prepared baking sheet and pack it down using a spatula and your hands into a rectangle-ish shape about ¼-½ inch thick.
Pit the dates, and soak in hot water for a few minutes to soften. Drain, transfer to a blender and add maple, peanut butter, vanilla. Add non-dairy milk to thin.
Spread the date caramel over the surface area of the brownie batter!
Melt the chocolate chips and coconut oil together in your microwave in 15 second increments, stirring between intervals until completely glossy.
Pour melted chocolate on top of caramel and gently smooth until even.
Add flaky salt and place in the freezer to set for 1 hr or until chocolate has hardened.
Slice into bars, and enjoy!