Preheat oven to 350.
Line a baking dish with parchment paper and set aside.
Prepare your flax eggs and set aside. Melt the chocolate chips and coconut oil in the microwave in about two, 3 second increments.
If you don’t want to use the microwave, melt them on the stove in a small pot over low heat.
Mix together until there are no clumps.
Transfer the mixture to a large bowl, and add maple syrup and flax eggs.
Next, add the coconut flour and cocoa powder and salt, continuing to stir until there are no clumps.
Transfer brownie mixture to the baking dish.
Bake for 20 minutes.
Remove from oven and set aside to cool.
To make the topping, add the dates to the blender, along with almond butter.
Blend until you have a somewhat smooth make sure.
There will still be a few clumps and that is ok, but if it is hard to blend, add a few tablespoons of water.
Transfer mixture to a bowl, and add the coconut and pecans.
Stir together well and spread the topping over the brownies.
Cut into 24 squares, devour, and store the rest in the refrigerator for up to one week.