Add the chocolate hit, coffee granules, cacao powder and salt to your food processor and pulse until they form a light crumb consistency.
Add in the medjool dates and cashew butter and blend until the mixture forms a dough consistency.
Transfer the brownie dough to your work surface, between two sheets of parchment paper and roll out the dough to approximately 3⁄4 an inch in height. Alternatively, you can transfer the dough to a 11” x 7” dish lined with parchment paper and even out press it down evenly into the dish using a spatula.
Freeze the brownie dough for one hour.
For the ganache, add all the ingredients to a bowl and whisk well. Use a spatula or knife to spread the ganache on top of the brownie dough.
Transfer the dish to the freezer for an hour before cutting the brownies into portions.
Store the brownies in the fridge in an airtight container.