Preheat the oven to 175º C (350º F).
Roast the almonds on a lined baking tray for 8 minutes. Let them cool and then chop them into small pieces.
To make the caramel sauce; mix the almond butter, maple syrup, melted coconut oil and vanilla extract in a small bowl.
Lightly oil a small baking pan with coconut oil and line with baking paper.
Mix all the dry ingredients in a large bowl until they are combined.
Mix all the wet ingredients in a separate bowl until well mixed.
Slowly add the wet mixture to the dry mixture, and mix until combined.
Spoon half of the batter into the baking pan.
Add half of the caramel sauce and spread evenly.
Sprinkle half of the roasted almonds evenly over the sauce.
Add the remaining batter on top.
Sprinkle the rest of the roasted almonds and dark chocolate on top.
Bake for 20-25 minutes. To check if it’s ready, insert a knife or a skewer. If it comes out dry, the brownies are ready.
Let the brownies cool down for 15-20 minutes. Then drizzle with the remaining caramel sauce.
Enjoy!