Preheat your oven to 175c and line a brownie tin with grease proof paper.
In a mixing bowl, cream together the vegan butter and sugar until light and fluffy. Whisk in the coconut milk, then fold through all of your dry ingredients and pesto, until you're left with a smooth batter.
Stir through the chopped dark chocolate and transfer the brownie mixture into your cake tin. Place the brownies into the oven for 25-30 minutes then allow to cool completely.
For the topping, mix together the vegan spread, coconut oil and cacao powder. Spread this over the cooled brownies and slice into squares.