Preheat oven to 350° F
Line a 13 x 9" baking pan with parchment paper; brush paper and sides of pan lightly with oil, and set aside.
Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
(If your dates are moist and soft, you can skip this soaking step)
Sift the flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
Place almond butter, olive oil, maple syrup, maple sugar, nut milk, salt, vanilla, and dates in a food processor; blend until smooth.
Pour into the flour mix and stir with a rubber spatula until almost combined.
Reserve 2 Tbsp of the chopped chocolate and stir the rest into the batter, being careful not to over-mix.
Transfer batter into the prepared pan and spread evenly.
Sprinkle with almonds, remaining chocolate, and a large pinch of sea salt.
Bake for 30 minutes or until edges pull away from the sides of the pan and a toothpick comes out clean.
Remove from oven and allow to cool completely.
For best results, refrigerate until completely cold before cutting.