1. Preheat the oven to 350 degrees F. Remove the date pits (if they have them). If your dates aren’t very soft, add them to a bowl, cover with water and microwave for 3 minutes to soften the dates. Alternatively you can just soak the dates in hot water for about 20 minutes.
2. Add the dates and the rest of the ingredients to a food processor, and add 2 tablespoons of water to start with. Pulse (not blend) the mixture until smooth and no date chunks remain, adding the other tablespoon of water only if needed. I only needed the 1 tablespoon. I suggest to not fully blending the brownie mixture because as it blends it becomes slightly oily and the brownies will have a different texture (not bad, just different).
3. Line an 8×8 baking pan with parchment paper and then spoon the brownie mixture into the baking pan. Smooth the batter out until it’s evenly spread in the pan. The batter is VERY sticky, so I used my hands. You can also spray a piece of parchment paper with coconut/avocado oil and use that to spread the batter. Don’t flatten the brownie batter too much into the pan for the best light, chewy texture. Bake the brownies for 20 minutes.

Chocolate Ganache

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, chunks, or gems 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. It should be thick and glossy, kind of like hot fudge.
3. Pour the chocolate ganache frosting evenly over the brownies, tilting the pan to cover the entire surface. Allow the ganache to set up for 20 minutes and then sprinkle the crushed candy canes over the chocolate ganache frosting. Continue to allow the ganache to set up by placing the brownies in the fridge for 30 minutes. Slice into whatever size squares you’d like and serve!

4. Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze sliced brownies and thaw as needed. Serve chilled for a firmer texture or at room temperature for ultra soft & fudgy brownie.