Pour boiling water over dates until submerged and let soak for 10 minutes.

While the dates are soaking, place the cocoa powder, coconut oil, cashews, almonds, vanilla, salt, and chia seeds in a food processor. 

Remove the pit from each of the dates and add the pitted dates to the food processor with the rest of the ingredients. Pulse together until the mixture has started to break down and combine. Turn the food processor on high until the almonds have turned into rice-sized pieces. 

Check the mixture by removing a tablespoon and squeezing it together. If it sticks together easily then it’s ready. If it still crumbles, add more coconut oil 1 tablespoon at a time until you’ve reached the mixture sticks together easily. 

Pour mixture into a wax paper or parchment-lined 5″ x 8″ (ish) dish. Pack down evenly and tightly.

|| Ganache || Combine melted coconut oil, cocoa powder, and honey (if desired) together, and mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.

Refrigerate for about 2 hours until set. 

Sprinkle with flaked sea salt.

Cut into squares with a warm knife. Lasts three days at room temperature, or 7 days in the refrigerator.