In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.
Blitz the ingredients together until you're left with a mixture that resembles the likes of sand.
Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.
Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about ½ an inch thick.
Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.
To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.
Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.
Spread the glaze atop the raw brownie square and garnish with more almonds.
Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way). These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.