Prepare your dates: If your dates are dry, soak them in warm water for 10 minutes, then drain well. This ensures a smooth blend without extra liquid. Pit them if not already done.

Process the nuts: Add the raw walnuts (and any other nuts) to a food processor. Pulse until finely chopped but not into butter—aim for a coarse meal texture with some small chunks for chewiness.

Add remaining ingredients: Toss in the pitted dates, raw cacao powder, almond butter, vanilla extract, and sea salt. Process on high until the mixture forms a sticky dough that holds together when pressed between your fingers.

Optional mix-ins: Pulse in cacao nibs, chia seeds, or other add-ins briefly to distribute evenly without over-processing.

Form the brownies: Line an 8x8-inch pan with parchment paper. Press the dough firmly and evenly into the pan using your hands or the back of a spoon.

Add topping if desired: Whisk together melted coconut oil, cacao powder, maple syrup (or alternative), and salt until smooth. Pour over the brownie base and spread evenly.

Chill: Refrigerate for at least 1-2 hours (or freeze for 30 minutes) until firm.

Serve: Lift out using parchment, cut into 16 squares, and enjoy! Dust with extra cacao powder if desired.