Pour boiling water over Dates (15) until submerged and let soak for ten minutes.
While the dates are soaking, place the Unsweetened Cocoa Powder (1/2 cup), Coconut Oil (1/4 cup), Raw Cashews (3/4 cup), Raw Almonds (3/4 cup), Vanilla Extract (2 teaspoon), Salt (1/2 teaspoon), and Chia Seeds (1 tablespoon) 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 one tablespoon at a time until you’ve reached the mixture sticks together easily. Pour mixture into a wax paper or parchment-lined five times eight inch dish. Pack down evenly and tightly.
For the ganache, combine Coconut Oil (1/3 cup) with Unsweetened Cocoa Powder (1/2 cup) and Honey (1 tablespoon). Mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.
Sprinkle with Sea Salt Flakes (to taste), then refrigerate for about 2 hours or until set.
Cut into squares with a warm knife and serve.