Prepare an 8x8 inch pan lined with parchment paper for the brownies. Set aside.
To make the brownie layer, first process your almonds into almond meal texture together with the cocoa powder. Add the medjool dates and process until combined.
Add the mixture in the pan and gently press with your hands to make the first layer. Put in the fridge to harden.
To make the caramel layer, simply combine the peanut butter and melted coconut oil, give it a good mix and pour on top of the first brownie layer. Store in the freezer to harden faster.
For the jam layer, I used frozen fruit so I had to defrost it and get rid of the extra water. Do the same if using frozen fruit because you don'y want your jam to be too liquidy.
Add you fruit to the blender together with the honey and blend until smooth. Transfer to a small pot and add 2 tsp of agar-agar and start heating on medium-low, in order to activate the agar-agar.
NOTE: If you are using gelatin powder, add 2 tsp of gelatin powder in 70-80 ml water. Mix and wait for 5-10 minutes for the gelatin to absorb all the water. Then, add it to the fruit mixture.
Pour the jam mixture on top of the caramel layer and pop in the freezer for another hour.
After an hour or more, cut your brownies.
You can make a chocolate layer which is totally optional, but I recommend it since it gives the brownies a special chocolate flavor. To make the chocolate layer, combine the dark chocolate and coconut oil and microwave for 2 minutes until completely melted.
Cover each brownie in chocolate and set aside to harden. Or, pop in the freezer if you are in a hurry. After 15 minutes or so, they should be ready for serving!