To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.
Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl
Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool
In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt
In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together
Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife
Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes
Allow to cool then cut into squares