• In a medium bowl, combine the date paste, chopped walnuts, chopped pecans, cocoa powder, salt, and cinnamon.
• Mix thoroughly using your hands until well combined.
• Line an 8×8 baking pan with parchment paper.
• Press the brownie mixture evenly into the pan.
• Cover the mixture with plastic wrap.
• Using the bottom of a cup, press and flatten the mixture so the surface becomes smooth and even.
• Place the pan in the refrigerator while preparing the icing.

Make the Chocolate Icing

• Add the almond milk to a small saucepan and bring it to a boil.
• Reduce the heat and add the chocolate chips.
• Stir until the chocolate is completely melted.
• Remove the pot from heat.
• Stir in the melted coconut oil, cornstarch, powdered sugar, and salt.
• Place the mixture in the refrigerator for about 10 minutes until slightly thickened.
• Remove the brownies from the refrigerator.
• Spread the icing evenly over the top.
• Cut into 9 bars.
• Garnish with extra chocolate chips or chopped nuts if desired.