1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some room in the freezer for this pan, you will need it later.
2. Make the No Bake Brownies: Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive and sticky mixture, like chunks of dough—the mixture should begin to pull away from the sides of the processor and roll into a ball. This will take about 2 minutes. Scrape down the sides of the processor frequently, and take breaks in between to avoid overheating.
3. Add in the almonds. Blend until almonds are nearly pulverized—about 1-2 minutes. Take breaks to prevent overheating. The mixture will be soft and crumbly. It’s done when you can roll a chunk in your palm and toss the chunk up in the air a bit, and it remains cohesive.
4. Add cacao powder, vanilla, and salt (if using). Blend until very well incorporated, making sure to scrape down the sides of the processor regularly.
5. Pour into prepared baking pan and loosely spread into an even layer. Once evenly distributed, use a rubber spatula to press down very firmly into an even, tightly-packed layer.
6. Optional Chocolate Drizzle: Use the double boiler method or do the following to melt the chocolate. In a microwave-safe bowl, add vegan chocolate chips. Heat in 10-second increments until melted. Stir in between heating increments, until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off; or, spoon chocolate into a small piping bottle. Pipe chocolate in a zigzag pattern across the top of the brownies.
7. Chill in the freezer for 20 mins, or until very firm. Slice into 16 brownies. Enjoy! Storing instructions below.

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