To prepare the brownies, preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper. Add the almond flour, oat flour, baking soda, sea salt, and cocoa or cacao powder to a small bowl. Stir to combine.

Add the dates and water to a small blender. Blend until smooth. Add the blended date paste, peanut butter, coconut oil, and vanilla to the bowl. Stir until combined and smooth. Gently stir in the chocolate chips.

Add the brownie batter to your prepared pan and evenly spread into all corners and sides of the pan. Bake in the oven for 20-23 minutes, or until firm on the edges but slightly soft in the center. Let cool.

To prepare the peanut butter frosting, remove the thick white coconut cream from a chilled can of full-fat coconut milk. You can save the thin coconut milk for smoothies, sauces, curries, or other recipes. Add the coconut cream to a small bowl or stand mixer. Add the peanut butter, vanilla, and maple syrup. Beat with your stand mixer or hand-held mixer until soft and fluffy. Spread evenly onto your cooled brownies and slice into 16 bars.

Store in the fridge for up to a week or freezer for up to a month.