Line an 9×9" baking dish with 2 overlapping pieces of parchment, leaving overhang like wings.
In a food processor, puree the dates until they reach a thick paste. Add in the almond flour, cocoa powder, coconut oil, salt, and vanilla. Refrigerate.
Meanwhile, heat the dates and coconut milk in a small sauce pot over medium heat. Cook for 4 minutes or until the dates soften, then transfer to a food processor or blender. Puree until smooth. Add the maple and salt and puree again until incorporated.
Transfer back to the sauce pot and cook over medium low heat for 4 minutes until bubbling and thick.
Add all but 2 tbsp of the toasted coconut to the date caramel and spread on top of the cooled refrigerated brownies. Top with the remaining toasted coconut. Place in the fridge to fully set up for at least an hour. Before serving cut into 16 bars.
Melt the remaining ½ oz of chocolate for 30 seconds in the microwave on 50% heat until fully melted. Transfer to a piping bag and drizzle the brownies.
Store in a container in the fridge for up to 4 days.