1. Preheat the oven to 350° F and line an 8×8 baking pan with parchment paper.
2. Melt the coconut oil and chocolate chips in a medium saucepan over low heat. Stirring frequently to prevent the chocolate from burning. 
3. While the chocolate melts, whisk together the coconut sugar, maple syrup, eggs and vanilla extract in a mixing bowl. Stir in the chocolate and coconut oil and whisk to combine. 
4. Add in the almond flour, cocoa powder, baking soda, and salt and stir until everything becomes a thick batter.
5. Prepare the peanut butter swirl by stirring the peanut butter, maple syrup and coconut oil together in a small bowl and microwaving for 20-30 seconds until runny.
6. Pour the peanut butter over the brownies and using a knife, swirl into the brownie batter. 
7. Bake the brownies at 350° F for 20-25 minutes or until a toothpick comes out clean. 
8. Allow to cool completely before cutting and drizzling with caramel sauce. 

To make the optional salted caramel sauce.

1. Add the coconut cream, coconut sugar and salt to a small saucepan and stir to combine. Bring to a boil over medium heat. Then reduce to a simmer, and allow to cook for 15-20 minutes stirring fluently until the sauce has reduced and thickened.