Preheat oven or toaster oven to 350F (I used a toaster oven) and grease a 6.5 inch pre-seasoned mini cast iron skillet with butter or oil. You can also line it with parchment paper if you want easier cleanup!
Mix together dry ingredients in a large bowl (almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt)
Combine coconut oil and chocolate chips in a small microwave-safe bowl. Melt them in the microwave by stirring every 15 seconds to make sure it doesn't burn.
Once the chocolate is melted, add almond milk and egg yolk. Whisk together until smooth. Then add the wet chocolate mixture to the dry mixture and mix until well combined.
Pour batter in the skillet and bake for 10-18 minutes until inserted toothpick comes out clean.*(see note)
While the brownie is baking you can add the dates, almond milk, maple syrup, salt and vanilla in a food processor. Process until very smooth, add more salt to taste.
When the brownie is done (inserted toothpick comes out clean) remove from oven and set aside to cool Turn oven up to 400F and spread coconut over a parchment lined baking sheet. Bake for 1-3 minutes to toast the coconut. WATCH IT - it burns easy! You are done with the oven after you toast the coconut.
Layer the brownie skillet with date caramel topping and then sprinkle with the toasted coconut shred.
For chocolate drizzle - melt 1/4 cup chocolate chips and coconut oil in a small bowl. Add to a ziplock bag, cut off the corner, and drizzle over the brownie skillet!