1. First, place 30 dates, 2 tablespoons of water, and vanilla in a food processor. Then, whirl on high until you’ve created a date paste. Add in cocoa powder and almond meal and whirl on high until you’ve created your “dough.” Set Aside.

For the mint topping 

1. Using a rolling pin, roll your dough out so that it’s about a half and inch thick. You can also use a 9×9 pan and your fingers to press the dough into the pan. Set aside.

1. Place all ingredients in a medium size bowl. Then, using a hand mixer, mix for about a minute until everything is thoroughly whipped together.
2. Using a spatula, spread frosting on top of brownie dough.
3. Place in freezer for about 20 minutes to let harden a bit. Then, slice into 16 squares.
4. Optional: Squeeze on a drizzle of melted dairy-free chocolate chips.
5. STORAGE: store these treats in an air-tight container in the refrigerator or freezer (or the coconut cream topping will soften).