Soak Dates (1 1/2 cup) in a bowl of water for 10 minutes.
Meanwhile, add Ground Flaxseed (2/3 cup) to food processor, followed by Unsweetened Cocoa Powder (2/3 cup), Powdered Peanut Butter (1/2 cup), and Sea Salt (1/8 teaspoon).
Once dates have soaked and are soft, drain water and add to dry ingredients in food processor along with Vanilla Extract (1 tablespoon) and Agave Syrup (2 tablespoon).
Process on high, occasionally stopping to push down the sides, until dough sticks together when you press it between your fingers. This took a couple of minutes for me.
Line an 8-inch square baking pan with parchment paper and spray with a light layer of nonstick oil.
Add brownie dough to the pan and press it down firmly using a spatula.
For the chocolate frosting, combine Agave Syrup (1/3 cup), Unsweetened Cocoa Powder (6 tablespoon), and Powdered Peanut Butter (6 tablespoon) in a bowl, stir with a whisk until a smooth consistency is reached.
Spread frosting over the pressed brownies, sprinkle with Cocoa Nibs (1/2 tablespoon) and put the pan into the freezer for about 30 minutes.
Cut and serve! Store leftovers in a refrigerator or freezer.