Place the dates in a food processor and process until a chunky paste forms. Remove and set aside.

Place pecans and almonds in food processor and process until finely ground. Pulse in the vanilla extract and salt. Keep the food processor running and drop small handfuls of the date pieces into the food processor spout and process until a dough consistency is achieved.

Add the crispy rice cereal and pulse until just combined. You want the dough to have some crunch to it.

Line an 8x8 casserole dish with parchment paper and add the brownie mixture to the pan. Press down into the pan in an even layer.

Place in fridge while you make the chocolate frosting.

Add the milk to a saucepan and heat over medium heat until just simmering. Add in the chocolate and cover, let sit for 1-2 minutes until chocolate has melted.

Remove from heat and transfer to a mixing bowl. Add in coconut oil and pinch salt. Place in the fridge to thicken and cool, about 10 minutes.

Remove from fridge and slowly whisk in powdered sugar until fluffy. Frost brownies and sprinkle with roughly chopped pecans, almonds, and rice krispies.

Slice into squares.

Store brownies in an airtight container to keep fresh. Will keep for 3-4 days.