Preheat oven to 175 degrees C (350 degrees F) and grease a 9x9-inch baking tin with Coconut Oil (to taste).
In a large mixing bowl, mash the Banana (3) with a fork until almost smooth. Stir in the Large Egg (2), Vanilla Essence (1 teaspoon), Greek Yogurt (2 tablespoon), and Honey (1 tablespoon).
Add the Dark Chocolate Chips (1/3 cup), Unsweetened Cocoa Powder (1 cup), Dates (3/4 cup), and Baking Soda (1/2 teaspoon) and fold until just combined. Pour the mixture into the baking tin and level it out with a metal spoon.
Bake for 25 minutes, or until a toothpick comes out clean. Let the brownies cool in the tin.
Spoon the Greek Yogurt (2 tablespoon) into a small mixing bowl, then stir in the Vanilla Extract (1 teaspoon), and Honey (2 tablespoon). Add more honey to taste, then sift in the Unsweetened Cocoa Powder (1 tablespoon) and stir until well combined.
When the brownies have cooled completely, spoon on the frosting and spread almost to the edges. Top with Fresh Raspberries (1 cup), slice and serve.