No Bake Brownies (Vegan, Gluten-Free, Small Batch)

Remove the pits from the dates. If your dates are dry, soak them in warm water for 10 minutes, then drain. This makes blending easier and keeps the brownies ultra fudgy!
Add the pitted dates, nut butter, cocoa powder, and vanilla extract to a food processor. Process until a sticky dough forms (you’ll know it’s ready when you can press the mixture between your fingers and it holds together).
Line a small loaf pan or square container with parchment paper for easy removal. Press the brownie mixture evenly into the pan, packing it down firmly (I use a loaf pan, then cut the slab in half and stack it for ultra-thick brownies).
Freeze the brownies for 10–15 minutes while you make the ganache.
Add the vegan chocolate chips and non-dairy milk to a bowl and melt in the microwave in 30 second bursts (stirring each time) or over a double boiler until smooth and glossy.
Pour the ganache over the brownies, evenly spreading with a spatula.
Optional: sprinkle with chopped hazelnuts (or your nut of choice) and a pinch of flaky sea salt.
Pop the brownies in the fridge for 5–10 minutes, or until the ganache is set.
Lift the brownies out, cut into squares, and dig in!