Combine almond meal, sprouted oat flour, coconut, and sea salt in a high powered blender and grind to fine flour.
In a food processor, combine the vanilla, dates, coconut nectar, coconut water, coconut meat, coffee extract and process until smooth.
Add the flour and process until well blended.
Divide the mixture in two and return half to the food processor. Place the other half in a bowl and set aside.
Add the cacao powder to the half in the food processor and process until well combined.
Spread the cacao batter out onto a teflex lined dehydrator sheet into a 1/2 inch thick rectangle. Then spread the vanilla coffee batter over it. Dry in the dehydrator* at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center.
Combine all ingredients except the coconut oil in the food processor and process until smooth.
With the motor running, add the coconut oil and process a minute longer.
Place in the freezer in a bowl for about 30-45 minutes until it is the consistency of whipped cream, then place in a pastry bag and pipe over the brownies.
Sprinkle with the raw chopped chocolate and cut into 12 bars. Store in the fridge.