Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9" x 5" loaf pan with a piece of parchment paper for easy removal of brownies. If you don't have parchment paper, you can spray the pan with baking spray.

In the bowl of your food processor fitted with the S-blade, process the dates until it becomes pasty. It'll be spreadable, but not a liquid.

Add the vanilla, peanut butter, milk and coconut oil and blend until homogeneous.

Add the egg and pulse just until combined. Do not over mix here!

Add the remaining ingredients (coconut flour, cocoa powder, and baking powder) and pulse once or twice to get it mostly combined, and then use a plastic spatula and finish mixing it in.

Bake the brownies for 10 – 12 minutes or just until the top appears set. If you press down into the brownies with your finger, they will be very, very soft.

Let cool completely before frosting.

For the frosting, melt the coconut oil, natural peanut butter and cocoa powder in a small pan over low heat. When completely melted and smooth, take the pan off the heat, add the honey and stir until well combined.

Frost the brownies and place the loaf pan back in the refrigerator to allow the frosting to set (to allow for easier cutting).

Once the frosting is set, cut the brownies and store in an airtight container in the fridge for up to 5 days.