Place dates in the food processor and blend until a paste forms.
Add the nuts, hemp hearts, cacao powder, and sea salt and process until a dough forms.
Use your hands to press the dough into a parchment paper lined square pan.
Cover with a piece of parchment paper and use a spatula to further flatten the top of the brownies.
Place the brownies in the freezer to set while you make the ganache.
Melt coconut oil in a small pan over medium heat.
Add the chocolate chips and stir continuously so that the chocolate does not burn.
Remove from heat and whisk in the maple syrup and the sea salt.
Thin out the ganache to desired consistency by whisking in your desired amount of almond milk.
Remove the brownies from fridge and spread desired amount of ganache on top.
Save any unused ganached for your next batch of brownies, which you will likely whip up again tomorrow
* Gluten-free, dairy-free, sugar-free, grain-free, vegan, vegetarian
Without the ganache, these are also paleo and primal approved.