Line a bread pan with wax paper.
In a small bowl, mix together the water and flax meal. Set aside.
In your food processor, process the almond flour and shelled hemp seeds for about 10 seconds.
Add the cocoa powder, agave nectar, vanilla, and sea salt.
Add the flax mixture.
Process again until it creates a stiff dough – and balls up.
Use a rubber spatula to scrape down the sides and process again until it balls up again.
Transfer the brownie batter to the bread pan.
Use your hands to press it into a flat layer and pop it in the freezer for an hour to set.
Pull the edges of the waxed paper from the bread pan and place on a cutting board.
Cut them into 12 rectangles.
In a small bowl, whisk together the cream cheese and agave nectar.
Transfer it to a plastic baggie and make a small cut across the corner.
Drizzle the cream cheese icing in zig zags across the brownie and do a couple diagonals to mimic mummy wrappings.
Add the candy eyeballs and enjoy!!
Store in the fridge in an air-tight container