Preheat your oven to 180c and line a tray with baking paper. 

Start off my creaming together the coconut sugar and almond butter. 

Crack in the egg and whisk this into the mixture whilst adding the milk. 

Fold in all of your dry ingredients and mix well until you're left with a smooth batter. 

Pour this into the lined cake tin and bake in the oven for around 14 minutes. 

Remove from the oven and allow to cool. 

Meanwhile, mix together the almond butter, cacao powder and maple syrup then gradually add in a little coconut milk and stir util smooth and creamy. 

Once the brownies have cooled, spread the frosting liberally over the top, then slice into portions.