1. Preheat the oven to 350 degrees.
2. In a small sauce pan over medium low heat add the 1/2 cup dates and water.
3. Cook until dates are mushy and most of the liquid is evaporated.
4. Mash the dates with a fork until it is a paste, set aside and allow to cool about 10 minutes.
5. In a food processor add the oats, brown rice flour, baking powder, salt, and cinnamon.
6. Pulse to combined.
7. To the date paste, add the vanilla, coconut oil, chia eggs, and milk stirring to combined.
8. With the processor running add the wet ingredients to the dry ingredients until a dough forms.
9. Pulse in the chopped dates and pecans to combined.
10. Scoop the dough into lined muffin cups.
11. Baked until golden brown 20-25 minutes.
12. Let cool 15-20 minutes.
13. Right before eating top with cashew maple frosting.
14. Store in an airtight container for up to 5 days.

For frosting

1. Drain and rinse the cashews.
2. Put the nuts, maple syrup, and water in a blender and blend until smooth.
3. Store in a jar in the fridge for up to one week until ready to use.