Preheat the oven to 180 degrees and grease and line a 9x9in baking tin.
Whizz up the apple puree, drained dates, almond butter, almond milk and vanilla until smooth.
Mix together the oat flour, ground almonds, flaxseed, cacao/cocoa powder, cinnamon, baking powder and chocolate chips in a bowl.
Add the wet ingredients to the dry and fold in well to combine. Spoon into your prepared
baking tray and smooth out evenly. Bake for 20 minutes until firmed up but still soft. Leave to cool in the tin.
Once cooled, melt the almond butter and coconut oil then whisk in the maple syrup and cocoa/cacao powder until smooth. Pour this over the whole tin to cover each brownie then sprinkle over the cacao nibs. Leave for at least 30 minutes to set.