To make your raw caramel sauce: Make date paste in blender and puree until smooth. Add almond butter, maple syrup, vanilla, lemon, and salt and blend again until smooth. Place in fridge in airtight container until ready to use.

To make brownies: Preheat oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper and spray lightly with nonstick cooking spray.

Pulse drained and rinsed beans and coconut oil in food processor until smooth. Pour into a medium bowl and add eggs, cocoa powder, salt, vanilla, and sugar. Stir until thoroughly combined.

Pour half the batter into your prepared pan and bake for 9-11 minutes, or until top is set. Drizzle 1/2 cup raw caramel over the brownies and use the back of a spoon to spread it out if necessary. Pour the remaining brownie batter over the top, then sprinkle pecan pieces and chocolate chips on top.

Bake for 16-18 more minutes, or until the top of brownies are set. Side note: because there is caramel in the middle these brownies will be very fudgy and moist! When cooled, drizzle more caramel on top if desired. Enjoy!