1. For the brownies: Combine the almond butter, coconut oil, maple syrup, cacao powder, and salt in a food processor. Process until just combined, scraping down the sides as needed with a spatula.
2. Add the almond flour and pulse several times until a ball of dough forms around the blades. Transfer it to a mixing bowl and add the almonds and dates, stirring with a wooden spoon to incorporate.
3. Grease and line the base and sides of a 23 cm | 9" square cake or baking tin with greaseproof paper.
4. Turn out the dough into the tin, patting it down flat with your hands or the back of a tablespoon. Cover and chill until firm, about 4 hours.
5. For the frosting: Combine the chocolate, coconut cream, and coconut oil in a heatproof bowl. Set the bowl over a half-filled saucepan of simmering water, stirring until melted and even.
6. Remove the bowl from the heat and let the mixture cool and thicken, 15-30 minutes.
7. To serve: Turn out the brownie and cut it into nine squares. Top with the frosting, spreading it over the squares; garnish with chopped almonds, berries, and mint sprigs.
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