Preheat the oven to 350° and line a muffin tin with 12 parchment liners. Set aside.
Make the brownies. In a medium bowl, combine SunButter, maple syrup, almond milk, and eggs together. Stir until smooth. Add in the coconut flour and cacao powder and mix until well combines. Divide mixture between the muffin liners. Press the center down and the mixture up the sides a little. Wetting your fingers a little helps the mixture not stick to your hands. Bake 10-12 minutes, until the edges look done. Let cool fully.
Make the pudding. Combine the coconut milk and almond milk in a small saucepan and whisk together. Sprinkle the gelatin on top and let bloom for about 5 minutes. While waiting for that, divide the eggs. Crack the eggs and divide the whites from the yolks. Save the whites for another use and stir the yolks, breaking them.
Turn the heat on medium and warm the milk mixture for 3-5 minutes, whisking to mix. Add in the maple syrup and salt. It does not need to boil. Once warm, temper the eggs. Take a little of the warm milk mixture and spoon it into the yolks. Use both hands and make sure to be stirring the whole time. I'm right handed, so I add the milk with my left hand and stir with my right. Add 3-4 big spoonfuls to the yolks to warm them up then add them in to the pan. Cook 4-5 more minutes, stirring regularly. Pudding will not be thick, but will thicken as it cools.
Put a fine mesh strainer over a glass storage dish and pour the pudding through the strainer to catch any egg that may have cooked. Stir in the vanilla and let the mixture cool. Cover and place in the fridge to thicken.
Assemble the bites. Scoop some pudding into each brownie. You will probably have a little pudding left over, don't overfill the brownies. Top with berries. You can use whatever berries you want, I did 1 raspberry and 3 blueberries each. Store in the fridge until ready to eat.