Preheat the oven to 150ºC / 300ºF and prepare a brownie pan by greasing and lining it with parchment paper. My brownie pan was 15×15 cm / 6×6 inches.
In a food processor, start to process the dates, nut butter, and vanilla until smooth. Add the rest of the brownie ingredients and process until combined. If too dry, add a splash of water. Transfer to the prepared pan and flatten out using a wet spatula or your hands.
In a small bowl, combine all the ingredients for the caramel sauce except for the coconut chips. Dollop and drizzle half the caramel sauce onto the brownie. Create a swirly pattern by running a knife through the caramel and upper layer of the brownie. Top with the coconut chips and press slightly into the brownie. Top with the remaining caramel sauce. Bake for 30 to 35 minutes until firm and chewy. Let cool, cut up, and enjoy!