Blend dates in a food processor to break up. Add remaining ingredients and pulse until a loose ball of dough forms. Add a splash of water if it needs help sticking together.
Press into a 8x6 dish lined with plastic wrap or parchment paper.
Freeze while you prepare the next layer.
To make the chocolate filling:
{If dates are dry, soak in a bowl of warm water for 5 to 10 minutes}
Stir espresso powder into the milk and set aside.
Blends dates in a food processor. Scrape down sides and add all remaining ingredients (including milk). Blend thoroughly.
Taste and adjust, if needed. Spread over crust. Freeze while you prepare the caramel.
To make the salted caramel:
{Use a can of coconut milk that has been refrigerated for a minimum of 5 hours} Scoop out the solid cream into a saucepan over medium high heat.
Add maple syrup and salt. Bring to a boil, then reduce to a low boil. Simmer for 30-40 minutes until the caramelized, stirring occasionally. Remove from heat and whisk in vanilla.
Pour caramel on top of the brownies. Sprinkle with coarse sea salt. Freeze for 3-5 minutes to firm up, if desired.
Slice into 24 pieces (about 1 ¼" squares) Enjoy! >>I highly recommend warming a slice in the microwave for about 15 seconds! Amazing!!>>
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Find the ingredients hereInstant Espresso Powder (not coffee grounds, this is freeze dried espresso)TIP: You can find medjool dates at ALDI for under $3.00 per pound this time of year! STOCK UP and freeze them. They last a long time.Or you can get dates on Amazon. I love this brand -> Be sure to cut these small. They're so rich, you only need a 1-2" square. :)Keep refrigerated for about a week, or frozen for 1 month. The caramel may be stored separately, if you like. Simply warm it again to melt and pour over the brownies.