Step 1

Line an 8x8-inch baking pan with parchment paper. Set aside.

Step 2

In a food processor, pulse the walnuts and almonds until they form a coarse meal. Add the dates, cocoa powder, salt, maple syrup and vanilla. Process until the mixture sticks together and forms a dough-like consistency.

Step 3

Press the brownie mixture evenly into the prepared pan. Use a spatula to smooth out the top. Place in the freezer for 30 minutes to set.

Step 4

Meanwhile, make the optional ganache topping. Melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring between each one, until smooth.

Step 5

Remove the brownies from the freezer and spread the ganache evenly on top if using. Place back in the freezer for 10-15 minutes to let the ganache set.

Step 6

Lift the brownies out of the pan using the parchment paper. Slice into 16 squares. Store any leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for 1-3 months.