Combine soft pitted Medjool dates, almond milk, vanilla extract, and sea salt, in a blender. Blend until smooth and creamy, adding extra almond milk if necessary to achieve drizzle consistency. Set aside.

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring the edges hang over for easy removal.

In a microwave-safe large mixing bowl, melt the chopped bittersweet chocolate or chocolate chips with the coconut oil over low heat in 30-second increments. Stir until fully melted and smooth.

Whisk the coconut sugar and vanilla extract into the melted chocolate mixture. Add the room-temperature eggs one at a time, mixing well after each addition.

Stir in the almond flour, cocoa powder, baking powder, and sea salt. Fold the flour mixture in with a spatula or wooden spoon until just combined. Stir in the chopped pecan halves and extra chocolate chips.

Pour the batter into the prepared pan and smooth it out evenly. Drizzle half of the date caramel sauce over the top of the brownies and swirl the caramel layer it into the batter with a knife or skewer. Sprinkle with extra pecans and chocolate chips if desired.

Bake brownies for 20-25 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).

After baking, allow the brownies to cool on a wire rack for about 15 minutes. Drizzle the remaining date caramel sauce evenly over the top. For best results, refrigerate the pecan caramel brownies before serving. Chilling them helps the brownies set, making it easier to slice them into clean, even squares while ensuring they hold their shape.