Lightly grease a miniature muffin tin.

Drain the nuts and pat dry with paper towels, then transfer to a food processor and process briefly until chopped. Remove half the nuts and set aside for later.

Continue to process the remaining nuts until finely ground. Add the dates, maple syrup, cacao powder and salt.  Process thoroughly until it forms a thick paste. You may have to scrape down the mixture a few times until it reaches the desired consistency.  Add the reserved chopped nuts and pulse briefly until just combined.

Spoon brownie mixture into the muffin tin, pressing firmly. Alternatively, if you don’t have a mini muffin tin you can from balls by hand and press down the top making a flat surface for the caramel topping.

To make the topping, wipe out the food processor, add the dates and salt maple syrup and 3 tbsp of water.  Process until it becomes a paste adding one more 1tbsp of water if necessary, to form a spreadable paste.

Lift brownies out of the muffin tin and spread over the caramel topping.  Top with edible flowers (optional).