Preheat oven to 350F. Make the brownies: combine water, cacao paste, maple syrup, molasses, avocado oil, coconut oil, cacao powder, and instant espresso in a medium saucepan.
Cook over medium heat and whisk until smooth.
In the bowl of a stand mixer, add eggs, egg yolks, vanilla extract, cinnamon, cayenne pepper, and sea salt and mix on high to combine. With the mixer on low, slowly drizzle in warm chocolate mixture. Move to medium speed for 1-2 minutes until smooth, scraping down the sides halfway through.
Add coconut flour and beat another 30-60 seconds, or until smooth.
Remove the bowl and fold in the chocolate chips.
Pour into a greased 8x8” baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool completely before frosting. Make the frosting: in a clean bowl of a stand mixer fitted with the whisk attachment, combine coconut butter, honey, and vanilla powder.
Mix on medium speed until smooth and fluffy.
Add in “cream cheese” and beat on high 60 seconds. Frost cooled brownies and garnish with shaved 100% cacao, as desired. Note: if making this with Date Paste for a sugar-free dessert, leave out the blackstrap molasses