Preheat your grill to 350°F.
In a small bowl or bag (without holes) combine the nuts, coconut oil, and Bone Dust. Shake it up and lay the nuts flat on a baking sheet. Bake for 5 to 10 minutes, over indirect heat, until the nuts are warm and starting to darken a little.
In the bowl of a food processor with blades, combine the flax and water. Pulse a few times, then let them rest a minute or two.
Add the drained and rinsed beans to the food processor, along with the coconut oil, cocoa powder, salt, vanilla, sugar and baking powder. Purée on high for up to 3 minutes, as long as it takes to make sure that everything is well mixed and the beans are no longer bean-y. If it's too thick, add some water and pulse a couple of times. You're looking for something akin to chocolate frosting.
Crush the nuts you seasoned. Grease the tin and then distribute the batter into the mini-muffin tin, you will have to do a couple batches unless you have more than one tin. Top the batter in the tins with the crushed nuts if you are topping your brownies.
Bake over indirect heat for 15 to 20 minutes, or until the tops are kinda crispy and a cake tester comes out clean.
Let the brownies cool a bit before removing them from the pan, they tend to be a little fragile.
Serve as they are, or top with your favourites, like berries and such. Watch these bad boys disappear.