Preheat the oven to 350 F and line an 8x8" brownie pan with lightly greased parchment paper.

Using a large mixing bowl, combine the ground flax and water. Allow to sit for 5 minutes. Add the coconut oil, almond butter, coconut sugar, maple syrup and vanilla. Stir until fully combined.

Add the cocoa powder, baking powder, tapioca starch, almond flour and salt to the wet ingredients and stir until a batter forms.

Pour the batter into the prepared baking dish, using a spatula to evenly spread. Transfer to the oven and bake for 30 minutes or until baked through. Remove from the oven and allow to cool completely.

To make the frosting, using a double boiler, melt the chocolate chips and coconut cream together, stirring until melted and well incorporated. Allow to cool slightly.

Carefully pour the ganache over the brownies, evenly spreading over the brownies. Once the ganache is cool to the touch, place the unreal gems all over the brownies.

Transfer the brownies to the fridge for an hour to allow them to fully set and lightly chill. Slice into 9 slices and serve chilled, storing leftovers in the fridge.