• chop the fresh mint in a food processor then add the pecans and pulse until coarse ground. Place in a large bowl.
• remove pit from dates, then process in a food processor until a creamy paste forms
• mix the date paste, almond flour, raw cacao powder, salt and chocolate chips with the ground pecans and mint until all ingredients are combined
• line an 8x8-inch baking pan with parchment paper and spread the brownie mixture evenly across the pan

Ganache:

• in a double boiler over simmering water, mix the coconut oil, raw cacao powder, honey, vanilla and salt until well combined
• spread mixture evenly on top of the brownie and sprinkle with a handful of cacao nibs
• refrigerate until set then cut into squares. Store in the refrigerator.