Place the nuts in the bowl of a food processor and process until they are coarsely ground and crumbly.

Add the dates to the ground nuts and process again until the mixture sticks together and the dates are completely broken down.

Add the remaining ingredients to the food processor and pulse until the mixture becomes a rich, chocolatey brown (beware the cocoa dust cloud at first!).  Stop before the mixture becomes too fine and pasty – it should still look crumbly and moist.

Transfer the mixture to an 8 x 8 square pan and press down firmly using clean hands.  Refrigerate until cold (the brownie is much easier to slice when cold and firm).

In the meantime, make the ganache frosting:  in a small saucepan, heat the soy milk, margarine and salt until the margarine is melted and the soy milk just comes to a boil.

Remove the saucepan from the heat and add the chopped chocolate.  Let it sit for a minute until softened, then gently stir with a spatula until the chocolate is completely melted.  Add the vanilla extract and stir.  The ganache should be smooth and glossy.

Spread the ganache evenly over the chilled brownie and refrigerate until set.

Cut into squares and store in the refrigerator.

Makes 16 2” squares.

Ideas for variations on this recipe:

-          Use different spices/flavorings in the brownie (such as ginger, cardamom, cayenne)

-          Add dried fruit or other add-in to the brownie - mix in by hand after processing (such as dried cherries or cranberries, chopped dried apricots, chopped crystallized ginger)

-          Use a darker, more intense chocolate for the ganache with a sweeter brownie or vice versa

-          If you like a thicker brownie, double the recipe for the brownie portion.