Preheat the oven to 175 Celsius Start by making 2 flax eggs by mixing 2 tbsp crushed or ground flax seeds with 4 tbsp water. Let it sit to thicken.

Now melt the chocolate over a double boiler or by using the microwave. Set it aside to cool.

To a large bowl add sift in the flower, baking powder and cacao powder. Add the coconut sugar and mix well.

Add the oil, melted chocolate, flax eggs and non dairy milk to the flour and mix well. Pour the batter in a parchment lined baking dish and cook in the oven for about 30 minutes. Serve with the salted caramel drizzle, enjoy!

After bringing it to a boil, lower the heat and let it simmer until the sauce has started to thicken while stirring occasionally. In between stirring you can prepare the brownie batter.

Stir while simmering for about 35 to 40 minutes depending on how much liquid the coconut milk has. Once you get a thick coating on the back of your spoon, the sauce is done. Turn of the heat and let it cool to thicken even further. This makes enough for 2 batches of brownies. Add salt to taste (I added 1/2 tsp Himalayan rock salt)