Soak your pitted Medjool dates in warm water for about 10 minutes; this softens them so they blend easily. Drain and set aside.

In a food processor, pulse the raw almonds until finely chopped.

Add the drained, soaked dates back into the food processor with the almond mixture and blend until combined.

In a separate bowl, combine unsweetened cocoa powder, chia seeds, shredded coconut, and sea salt. Whisk until evenly mixed.

In another bowl, stir together the almond butter, maple syrup (or honey), and vanilla extract until smooth and creamy.

Gradually add the dry mixture to the wet and nut-date mixture in the food processor and pulse until fully combined.

Line an 8x8-inch dish with parchment paper and transfer the brownie mixture into the dish, pressing down firmly into an even layer.

Refrigerate the pressed mixture for at least 1 hour to allow the brownies to set.