Fudgy Chickpea Salted Caramel Brownies (Gluten-Free + Dairy-Free)

Vegan Date Caramel Sauce
2 Add all ingredients to a blender. Blend until smooth, stopping as needed to scrape down the sides. Transfer to a glass jar and refrigerate.
For the Brownies
4 Prep the Chickpeas - Add chickpeas to a saucepan and cover with water by about 1/2 inch. Add the baking soda and bring to a boil. Reduce heat and simmer for 15 minutes until very tender. Drain (do not rinse!) and transfer to a food processor, spreading them out to cool for about 10 minutes.
5  Make the Brownie Batter - Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang for easy removal. Once chickpeas have cooled slightly, add maple syrup, almond butter, vanilla, and milk to the food processor.
6 Blend until smooth. Add oat flour, cocoa powder, and salt. Blend again until the mixture becomes thick like brownie batter.Spread half the batter evenly into the prepared pan. Add a generous layer of date caramel.
7 Spread the remaining brownie batter on top. Sprinkle chocolate chips if using. Bake for 15–17 minutes, until set at the edges and fudgy in the center.
8 Allow brownies to cool for 30 minutes at room temperature. Chill for at least 1 hour (they slice best when cold). Cut into squares and enjoy!