prep the brownie layer: add the pitted dates to a food processor and blend until they form a sticky paste. add the protein powder, almond flour, cacao powder, nut butter, vanilla extract, peppermint extract, and the dairy-free milk. blend until a thick dough forms. it should press together easily. if it feels dry or crumbly, add 1–2 teaspoons more milk.

press into pan: line a loaf pan or small square dish (8×4 or 8×8) with parchment paper. press the brownie mixture firmly and evenly into the pan.

make the ganache: add the date-sweetened chocolate chips and the full-fat coconut milk to a small saucepan. warm over low heat, stirring frequently, until smooth, melted, and glossy. remove from heat. you can also temper using the microwave.

assemble: pour the chocolate ganache over the pressed brownie layer and spread evenly with a spatula.

chill: place in the fridge for at least 1 hour, or until the ganache is set. slice into 8 brownies. keep refrigerated for up to 1 week or freeze for up to 2–3 months.