Ingredients:
1.5 cups raw walnuts, divided
1.5 cups unsalted almonds, divided
2 cups Medjool dates, pitted and roughly chopped
3/4 cup cocoa powder or raw cacao powder
1/4 cup coconut shavings
1/4 cup coconut oil
1 teaspoon vanilla
pinch of sea salt
1/2 cup vegan chocolate chips
Directions:
Place 1 cup walnuts and 1 cup almonds in food process and ground until they are a fine consistency. Add cocoa powder, coconut shavings, coconut oil, vanilla, and sea salt. Pulse to combine and then transfer to bowl and set aside. Add chop dates into food processor and process until small bits remain. Transfer to a bowl and set aside. Add cocoa mixture back into food processor and while processing add date pieces into mixture. Process until a doughy, sticky consistency is achieved. It may look like cake crumbs, but it should hold together when pressed. Place brownie mixture in a parchment lined cake pan and add remaining 1/2 cup roughly chopped almonds. Mix with hands until well-combined, then press dough until it is flat and firm. Garnish with remaining 1/2 cup walnuts. Melt vegan chocolate chips in the microwave for 4 minutes, making sure to stir with a wooden spoon every 20 seconds (add a few drops of coconut oil if melted chocolate is too thick). Drizzle melted chocolate over walnuts and brownies. Refrigerate or freeze for at least an hour before cutting
