In a sturdy saucepan set over medium heat, add the coconut milk and coconut sugar. Whisk patiently until the mixture warms, the sugar melts completely, and it gently comes to a simmer.

Let it continue to cook, whisking often, for about ten minutes. You are looking for a rich golden color and a sauce that has reduced slightly. Do not worry if it seems a bit loose at first, it will thicken beautifully as it cools.

Take the pan off the heat, then stir in the salt and vanilla. Set it aside and let it cool while you move on to the blondies.

Heat your oven to 350°F, or 175°C, and line an 8 by 8 inch baking pan with parchment paper, making sure there is a bit of overhang for easy lifting later.

In a medium bowl, mix together the almond flour, baking soda, spices if using, and salt. Give it a good stir so everything is evenly distributed.

In another bowl, combine the melted coconut oil, coconut sugar, and vanilla. Stir until smooth and glossy. Add the egg and whisk until fully incorporated. Gradually add the dry ingredients, mixing a little at a time. The batter will be thick and sticky, and that is exactly how it should be.

Scrape the batter into your prepared pan and spread it out evenly.

Take the cooled caramel and divide it into two equal portions. Swirl one portion gently through the batter using a fork or toothpick, creating ribbons throughout. Save the remaining caramel for later.

Bake for about 25 minutes. The edges should feel set and lightly crisp, and the center should not wobble when you gently shake the pan. Even if the middle looks slightly underdone, trust the process. It will firm up as it cools.

Let the blondies cool completely, yes, the full hour is worth the wait. Once cooled, drizzle the remaining caramel over the top, either before slicing or after, whichever you prefer. If you are in a hurry, you may chill them in the refrigerator, which also makes cutting much easier.