Preheat the oven to 350 degrees F / 180 degrees C.
Add the flour, coconut sugar, salt, cacao powder, baking powder, baking soda and dark chocolate and almond milk to a large mixing bowl. Whisk together until thoroughly combined.
Pour into a non-stick brownie tin and bake in the oven for around 25-30 minutes, until a toothpick comes out clean but they are not overcooked.
Around 10 minutes before the brownies are done, make the salted caramel sauce. Add the coconut milk, maple syrup and sea salt to a non-stick frying pan and simmer, stirring frequently, on a low heat for around 10 minutes.
Serve the brownies immediately with the salted caramel sauce.