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Add the walnuts, cocoa powder, espresso powder, and salt to a food processor and blitz for a couple of minutes until they resemble a fine crumb consistency.
Add the dates, hazelnut butter, and vanilla and blend again until the ingredients stick together to form a dough consistency.
Press the raw brownie mixture into a baking pan lined with parchment paper, and smooth it down using the back of a spoon. Place in the fridge to firm up slightly for 1-2 hours.
Make a batch of vegan chocolate ganache or vegan nutella while the brownies chill and firm up in the fridge.
Spread the frosting on top of the brownies in an even layer using an offset spatula. Top the brownies with toasted hazelnuts and freeze-dried raspberries or strawberries if using.
Place the frosted brownies back in the fridge for another hour to help the ganache firm up, then slice them into individual servings.
Storage: They will keep in a sealed container for up to a week in the fridge. But it's absolutely fine to keep them out at room temperature for a day - granted you don't live in a warmer climate!To freeze, place them in an airtight container separated by sheets of parchment paper and freeze for up to 3 months.