Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball).
Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly stir using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.)
Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan // adjust if altering batch size) lined with plastic wrap or parchment paper so they lift out easily.
Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.