Using a food processor or a blender grind the pecans into course meal and place it in medium bowl
remove pits from dates and process it into a creamy paste.
Using your hands, mix together the pecan meal with the almond flour, cacao powder, date paste, vanilla extract and coconut oil until all ingredients are combined.
Line a 7—5-inch baking dish with parchment paper and spread the mixture until evenly distributed.
Cookie Dough
In a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and maple/agave syrup.
Add almond flour and mix just until all ingredients are combined. Do not over mix.
Gently fold in chocolate chips.
Spread the cookie dough mixture on top of the brownie and use a piece of parchment paper to smooth the top of the cookie dough
refrigerate until dough is firm, approximately one hour.