Servings: 8 squares

1 cup raw Walnut Halves 1 cup raw Walnut Halves
1 packed cup of pitted Medjool Dates 1 packed cup of pitted Medjool Dates
4-5 tsps of Unsweetened Cocoa Powder 4 to 5 tsps of Unsweetened Cocoa Powder
 
Chocolate Frosting: subheading: Chocolate Frosting:
2 tbsps melted Coconut Oil 2 tbsps melted Coconut Oil
¼ Cup unsweetened Cocoa Powder ¼ Cup unsweetened Cocoa Powder
2 tbsps Maple Syrup 2 tbsps Maple Syrup

Add walnuts, 4 tbsp cocoa powder, and dates into food processor. Pulse until dates turn into a thick paste. The mixture should be sticky and should hold together and resemble a dough. Taste and adjust as needed. If you want a stronger chocolate flavor, add 1 more tbsp cocoa powder. If you want something sweeteer, you can add more dates. If you feel that the mixture is not sticky enough or too dry, add 1 to 2 tbsp of water and pulse again.
Line the bottom of an 8 x 4 inch loaf pan with parchment paper. Firmly press brownie mixture into the pan.
If making frosting, combine oil and cocoa powder in a medium bowl. Mix until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will cause the chocolate to seize and will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Stir until evenly mixed. Spread frosting over surface of brownies.
Place brownies into fridge until set. Slice with a sharp knife. If you feel the frosting is too firm, you can let it soften for a few minutes at room temperature before slicing.