1. Preheat the oven to 350 degrees F. Remove the date pits (if they have them). Add the pitted dates to a bowl, cover with water and place in the microwave for 2 minutes to soften the dates. Alternatively you can just soak the dates in hot water for about 20 minutes.
2. Strain the dates, reserving 2 tablespoons of the water you soaked them in, then add the dates and the rest of the ingredients to a food processor along with 1 tablespoon of the date water (reserve the other tablespoon of water in case you need it). Pulse the date brownie batter until smooth, but don’t blend too much, just enough so that no date chunks remain.
3. Line an 8×8 baking pan with parchment paper and then spoon the brownie batter into the baking pan. Smooth the batter out until it’s evenly spread in the pan. The batter is VERY sticky, so to help, I sprayed a piece of parchment paper with coconut oil and used that to spread the batter in the pan.
4. Bake the brownies for 20 minutes. When there is about 5 minutes baking time left, make the chocolate ganache frosting.

Chocolate Ganache Frosting

1. Heat the plant milk in a small saucepan on the stove, or alternatively in the microwave. The milk should be hot and bubbling but not a rolling boil. Place the chocolate chips or chunks in a medium glass bowl and pour the hot plant milk over the chocolate.
2. Let the chocolate melt from the hot plant milk for a couple minutes and then whisk to combine.
3. Pour the chocolate ganache frosting evenly over the brownies. Allow the ganache to set up for 20 minutes and then sprinkle the rainbow candy chocolate chips over the chocolate ganache frosting. Continue to allow the ganache to set up by placing the brownies in the fridge for 30 minutes. 

Slice and enjoy! Keep these brownies stored in an airtight container at either room temperature for a couple of days or in the fridge for up to a week.