Place 1 cup walnuts and the almonds in food processor and process until finely ground.

Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.

Add the dates to the food processor and process until small bits remain. Remove and set aside.

Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.

Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.

Add the brownie mixture to a small parchment-lined 8×8-inch dish and before pressing, add remaining ½ cup roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute.

Press down with hands until it is flat and firm.

Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square.

Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares.

For the ganache: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm.

Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.

Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix.

Set in fridge for 10 minutes to thicken.

Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine.

Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional).

Slice into 12 even squares.

Store brownies in an airtight container to keep fresh.