Add the soft medjool dates (making sure to pit them first), nuts, and cacao powder to the food processor. Drizzle in the tsp of maple syrup so it does not just soak into one date. Sprinkle in the pinch of sea salt (if adding) as well. Process until everything is well combined and the mixture becomes sticky. (You will need to open up the food processor to scrape down the sides during the processing.) If you only have hard dates, add them to a bowl of water until they become soft and then drain them really well. Don't let them sit too long as you don't want them watery.

Line your bread pan with parchment baking paper so that the paper goes a little over the top of the sides.

Add the brownie base mixture to the lined bread pan and pack it down firmly.

Now it is time to make the frosting. Add your 1/8 coconut oil to a small pan on the stovetop and heat on low for a few seconds until the oil becomes melted. Take off the heat and add in the maple syrup, cacao powder, and vanilla extra. Whisk it together well.

Pour it over the brownie base, spreading it all out evenly.

Carefully place it level in the fridge. Wait 3 hours for it to harden and set completely.

Once ready, take the brownies out of the fridge. Lift up on the parchment paper sides and place it on a cutting board to cut into squares or even smaller bites if you wish. ENJOY!