Preheat the oven to 175°C, and line a 23cm square brownie baking  tin with parchment paper.
Add the dates to a food processor bowl along with the coconut oil and cocoa powder. Blend until smooth. With the food processor still running, add eggs, one at a time, beating for 30 seconds after each addition. Occasionally stop the food processor and scrape down the sides of the bowl to ensure even mixing.
Transfer the dough to a large bowl. In a separate bowl, mix the almond flour, baking powder, and baking soda. Using a spatula, fold the flour mixture into the dough. Transfer the dough to the prepared baking tin. Bake until a wooden stick inserted into the center comes out clean (approx. 30 minutes). Let the cake cool completely before removing from the tin. Cut in small squares.