Preheat your oven to 350F.

In a large bowl, whisk together all the dry ingredients.

In a glass bowl/measuring cup, add ½  the chocolate chips/chunks, the peanut butter and pure vanilla extract and melt in the microwave for about a minute, stir and add back in in 10 sec increments. **NOTE: you don't want to burn your chocolate so be sure to stir it and see if it needs more melting. It's ok if it's not completely melted.

Add the melted choc mixture to the dry ingredients along with the coconut milk. Stir to combine.

Fold in the remaining half of the choc chips.

Pour the batter into a sprayed or parchment-lined square baking dish and bake for 35min, until the center isn't wiggly.

Let it cool while you make your salted cacao caramel topping: Place your pitted dates into a glass measuring cup/bowl and cover with water. Microwave for 2 minutes to soften them. Drain and place into a blender. In a small saucepan, melt the coconut oil over high heat. Once melted, whisk in the maple syrup. Whisk in the almond butter and continue to whisk until the mixture starts to bubble and thicken. Turn the heat down to low and whisk in the coconut butter, cacao powder and sea salt. Remove from heat and add the caramel to the blender with the dates and blend on high until smooth. Let it cool and thicken before spreading over your cake.

Spread your Salted Cacao Caramel over top and garnish with more chocolate chips if desired.

Enjoy within 2 days. Do not refrigerate. You may freeze it and save some for a later time!