Begin by soaking your pitted Medjool dates in warm water for about 10 minutes. Drain and set aside.

Pulse the raw almonds until finely chopped in a food processor, aiming for a crumbly texture.

Add soaked dates to the food processor with chopped almonds and pulse until forming a sticky dough-like texture.

In a mixing bowl, combine cocoa powder, chia seeds, shredded coconut, and sea salt; whisk to evenly distribute.

Mix almond butter, maple syrup, and vanilla extract in another bowl until creamy and well-combined.

Gradually add the dry mixture to the blended nut and date mixture, folding until fully combined.

Line an 8x8-inch baking dish with parchment paper and press mixture down firmly and evenly.

Chill in the refrigerator for at least 1 hour until firm.

Lift brownies out using the parchment paper and slice into squares or rectangles.