In the bowl of a food processor fitted with the “S” blade, pulse the pecans and cashews until you have a meal consistency. Add the cacao powder, mesquite, maca, vanilla powder, sea salt, and cinnamon. Pulse to mix evenly.
Add the dates and coconut butter to the food processor and run the motor on high, scraping down the sides of the bowl here and there. The mixture should just hold together if you pinch it with your fingers. Flip the motor on to high again, and pour the non-dairy milk in through the feed tube. The dough should ball up and appear glossy, but not too sticky and wet.
Scoop out the brownie bite mixture in 1 ½ teaspoon measures. Roll the portioned mixture into balls, set on a parchment-lined baking sheet, and slide into the refrigerator for at least 20 minutes.
Make the cacao glaze: In a small saucepan, combine the coconut oil, cacao powder, and maple syrup. Whisk over low heat until combined. Set aside.
Retrieve the superfood brownie bites from the refrigerator. Dip each bite into the cacao glaze and set back on the parchment-lined baking sheet. While the glaze is still wet, sprinkle each bite with the sprinkle of your choice.
Store superfood brownie bites in the refrigerator.