• Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
• In a food processor with the S-blade attachment, add all the ingredients: peanut butter, maple syrup, almond milk (make sure the almond milk is at room temperature. If just out of the fridge, it solidifies the peanut butter and won't come out as good), unsweetened cocoa powder, flaxseed meal, and coconut flour.
• Process on medium speed until all the ingredients come together and form a consistent brownie batter. It shouldn't take more than 30 seconds. The dough will be dark, sticky, and thick. That is what you want. If it looks very dry, which can happen if you did not measure the flour precisely, add 1 extra tablespoon of almond milk. Process again.
• Gather the brownie batter with your hands. It is sticky, so you can wet your hands to make this easier. Transfer the no-bake brownie batter onto the prepared loaf pan and press to flatten using a silicone spatula. Freeze for 5-10 minutes. Meanwhile, prepare the frosting.

Chocolate Frosting

• In a small microwave-safe bowl, add coconut oil and chocolate chips
• Microwave for 30 seconds, stir, and repeat until melted. Pour on top of the brownie bar.
• Place the no-bake brownie in the freezer for 10 minutes to harden the chocolate layer
• Cut into 8 squares.

Storage

• Store in an airtight container in the fridge for up to 2 weeks.