In the bowl of a food processor fitted with the 'S' blade, pulse the pecans and cashews until you have a meal consistency. Add the cacao powder, mesquite, maca, vanilla powder, sea salt, and cinnamon. Pulse to mix evenly.: The moment you start pulsing you will smell warm, toasty nut aromatics mixing with chocolatey cacao, a signal the base is coming together. Work in short bursts so the nuts do not turn into a paste too quickly, and stop once you see a coarse meal that still has tiny, irregular pieces, this texture helps the bites hold and gives pleasant bite. Use the machine's pulse because continuous processing generates heat, which can release oils and make the mixture greasy. A common mistake is overprocessing so the mixture becomes oily, in which case add a few more dry nuts or chill the bowl before continuing.
Add the dates and coconut butter to the food processor and run the motor on high, scraping down the sides of the bowl here and there. The mixture should just hold together if you pinch it with your fingers. Flip the motor on to high again, and pour the non-dairy milk in through the feed tube. The dough should ball up and appear glossy, but not too sticky and wet.: As the dates break down you'll notice a thick, caramel like aroma and the mass will start to clump, which is the binding stage. Scraping prevents dry pockets and ensures even distribution of the coconut butter. The glossy sheen signals enough moisture; if it looks crumbly add the non dairy milk in small amounts until it comes together. If you end up with a wet, sticky mess you likely added too much liquid, so chill the mixture to firm it up before portioning to avoid spread out bites.
Scoop out the brownie bite mixture in 1 1/2 teaspoon measures. Roll the portioned mixture into balls, set on a parchment-lined baking sheet, and slide into the refrigerator for at least 20 minutes.: Rolling warms the mixture slightly and helps smooth surfaces, and chilling firms the fats so the bites hold their shape during glazing. The cold also tightens flavors, so when you remove them they will feel pleasantly compact. Use consistent scoops for uniform results, and if the mixture sticks to your hands wet them lightly or use a small scoop. A typical error is rolling too many too quickly without chilling, which can cause them to flatten when coated.
Make the cacao glaze: In a small saucepan, combine the coconut oil, cacao powder, and maple syrup. Whisk over low heat until combined. Set aside.: In a small saucepan, combine the coconut oil, cacao powder, and maple syrup. Whisk over low heat until combined. Set aside. : The glaze will transform from a grainy paste to a smooth, glossy sauce when warmed gently, release a fragrant cocoa perfume, and become easily dippable. Keep the heat low to preserve the delicate flavors and prevent scorching. Whisking constantly encourages a silky emulsion and prevents separation. If the glaze becomes grainy or separates, remove from heat and whisk in a tiny splash of warm non dairy milk to bring it back together.
Retrieve the superfood brownie bites from the refrigerator. Dip each bite into the cacao glaze and set back on the parchment-lined baking sheet. While the glaze is still wet, sprinkle each bite with the sprinkle of your choice.: When the glaze is warm and fluid it should coat smoothly, creating a thin shell that will firm when chilled, adding contrast to the tender center. Use a fork to dip and tap off excess to avoid puddling. Immediately add toppings so they adhere before the glaze sets. A frequent misstep is waiting too long to top, which results in poor adhesion and uneven appearance, so have toppings ready on small plates.
Store superfood brownie bites in the refrigerator.: Chilling consolidates texture and allows the glaze to fully set, producing a satisfying snap to the coating and a cool, chewy center. Store in an airtight container lined with parchment to prevent sticking, and arrange in a single layer or with parchment between layers to maintain shape. Leaving them at room temperature for long periods can soften the coconut oil and make the bites stick together, so refrigeration preserves their structure and freshness.
