Grease a brownie tray with a little coconut oil or line with baking paper and preheat your oven to 180c.
In a food processor, combine the avocado, yoghurt and coconut sugar and blend until well combined. Crack in the egg and blend again.
Melt your chocolate and pour this into the mixture and pour this into your wet ingredients, then blend for a few seconds.
Now, add in all of the dry ingredients and blend again so that everything is well incorporated and you're left with a smooth, chocolatey batter.
Pour this into your brownie tin and pop these into the oven for around 13 minutes, then remove and allow to cool.
Meanwhile, to make the frosting, combine the cashew butter, yoghurt and sweetener of choice and mix these together to create a smooth, creamy mixture.
Once the brownies are cool, spread with a generous coating of the caramel frosting and garnish with some chopped pecans, chocolate chunks and a little extra sea salt. Slice into portions and enjoy!