Preheat oven to 350 degrees F (175 degrees C) and line an 8x8-inch glass baking dish with aluminum foil then spray foil with Non-Stick Baking Spray (to taste).
Add Unsweetened Vanilla Almond Milk (1/2 cup), Fresh Baby Spinach (2 cup), Pea Protein Powder (2 scoop), Chocolate Peanut Butter Powder (2 cup), and Honey (1/3 cup) to high speed blender and blend until smooth with no traces of the spinach leaves - approximate 20-30 seconds.
Add Pitted Dates (1 cup) and Natural Peanut Butter (1/2 cup) to food processor and process on high for 20 seconds. Stop and scrape sides, then blend another 10 seconds or so.
Add spinach/milk/pea protein mixture from blender to date and peanut butter mixture, then process 15-20 seconds.
Finally, add Almond Flour (1/3 cup) and Cacao Powder (1/2 cup) and continue blending another 20-30, stopping to scrape down sides as needed. Texture should be a thick, smooth consistency - see photos.
Add batter to greased dish and bake 18-20 minutes or until toothpick inserted around outer section comes out clean. I like to bake mine right at 18 minutes, leaving them a little underdone so they're really fudgy!
Allow to cool at least 15-20 minutes before cutting and FULLY cool before storing. Store at room temperature in air tight container for 2-3 days or refrigerate for up to a week. If stored in refrigerator, allow to come to room temperature before serving for optimal gooeyness. Enjoy!