2 cups pitted dates 1 cup almond meal 1 cup unsweetened shredded coconut 1/2 cup cacao nibs 1/2 cup ground chia seeds 1/4 cup maca powder 1/4 cup unsweetened cacao powder 1 1/2 tsp ground cinnamon 1/2 tsp sea salt 1/4 cup pure maple syrup

To a food processor, add dates, almond meal, coconut and cacao nibs. Process for 1 to 2 minutes, until finely ground. Add chia, maca cacao powder, cinnamon and salt and process again to combine, about 20 seconds. Add maple syrup and process again for 10 more seconds to combine (dough will be sticky). (NOTE: You may need to process in batches and combine in a large bowl depending on the size and capacity of your food processor.)
Line an 8-inch square baking dish with parchment paper. Transfer mixture to dish and press into an even layer with your hands. Transfer to freezer for 30 minutes, until firm. Lift brownies out of dish (using edges of parchment) and transfer to a cutting board. Cut into 25 squares. Keep refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.