In a large bowl, whisk the almond flour, cocoa powder, espresso powder and salt.

Add the prune puree and stir together until fully blended.

Measure out 1 cup of chocolate chips and set aside. Pour the remaining chocolate chips and 3/4 cup of the chopped almonds in with the mixture and stir to combine.

Transfer the brownie mixture to a parchment lined 8x8 or 9x9 baking pan, use a spatula to spread the mixture out. Then top with another sheet of parchment paper and press the mixture evenly into the pan, making sure to press evenly into the edges and corners.

Place in the freezer to firm up while you prepare the ganache.

Add almond milk to a heat proof bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering.

Pour the warm almond milk over the chocolate chips and cover loosely. Allow to sit for 2 minutes while the chocolate melts.

Add fine sea salt and melted coconut oil. Whisk to combine until smooth. If the chocolate has not fully melted, warm in the microwave in 15 second increments until it whisks smoothly.

Add the powdered sugar and whisk until smooth.

Remove the brownie pan from the fridge and remove the parchment sheet. Pour the ganache over the top and use a spatula to smooth out.

Then top the ganache with remaining chopped almonds and sea salt flakes.

Place in the refrigerator and allow to set up for at least 1-2 hours. Lift parchment paper to remove brownies and slice into 36 bite sized squares.