Freeze these brownies for a treat that tastes like English toffee. This recipe originally appeared in Sweet Debbie's Organic Treats by Debbie Adler.
Spread the shredded coconut in a small frying pan and toast for about 10 minutes over medium heat. Stir the coconut halfway through to ensure even toasting.
Mix together the coconut nectar, sunflower seed butter and salt in a small bowl until well combined.
Microwave the coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add the cacao powder, stevia and salt and stir until smooth and well combined.
Preheat oven to 325°F. Grease an 8 x 8-inch square baking pan with coconut oil.
Whisk together the flour, baking powder, guar gum, baking soda and salt in a large bowl. Make a well
in the middle.
Microwave the coconut oil and coconut nectar in a measuring cup for 20 seconds. Add the coconut milk, warm water, vanilla and stevia and stir to combine. Pour into the flour mixture and stir until the liquid is absorbed and the batter is smooth.
Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon.
Spread the caramel sauce evenly over the batter and top with the toasted coconut. Drizzle the chocolate sauce over the caramel and coconut.
Bake the brownies for 15 to 17 minutes, or until the batter starts to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs attached. Rotate the pan halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before cutting the brownies into 16 squares.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.