prepare the date mixture: -blend the pitted dates, coconut milk, water, and vanilla extract in a blender or food processor until smooth and sticky. -transfer the mixture to a large mixing bowl.

make the flax egg: -in a small bowl, mix the ground flaxseed with water. let it sit for 5 minutes to thicken.

combine the wet ingredients: -add the flax egg, coconut sugar, almond butter, melted coconut oil, and molasses to the bowl with the date mixture. mix well until fully combined and smooth.

prepare the dry ingredients: -in a separate bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, baking soda, sea salt, ginger, cinnamon, nutmeg, and cloves.

combine wet and dry: -gradually add the dry ingredients to the wet mixture, stirring until a thick, sticky batter forms.

bake: -preheat the oven to 350°F (175°C). line an 8 x 8 pan with parchment paper. -spread the batter evenly into the prepared pan. -bake for 22–26 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few sticky crumbs (not wet batter).

make the frosting: -in a medium bowl, beat together the vegan cream cheese, maple syrup, cinnamon, and vanilla extract until smooth and creamy.

frost the blondies: -allow the blondies to cool completely before spreading the frosting evenly over the top. slice into squares and enjoy!