To a food processor, add almonds + walnuts + salt + cocoa powder. Process until gritty.
Add dates and continue processing - preferably until the mixture is crumbly and sticky.
Transfer this mixture to a parchment-lined baking dish. Using your palm, press and flatten the mixture - make it firm. Set aside.
Next, melt the chocolate. You can melt using a microwave (30 seconds - mix - 30 seconds), or using a double-boiler method.
Add coconut milk to the melted chocolate. Mix well and pour it over the almond-walnut mixture (in the baking dish). Spread evenly and sprinkle chopped walnuts on top.
Chill for 2-3 hours.
Cut into equal halves and serve chilled.
For the sweetener, I used dates instead of regular sugar. Dates are (1) healthy + rich in iron, (2) help make the mixture ‘sticky’ – super important in a recipe like this, and (3) make the brownies taste AWESOME!
You can easily swap coconut milk with coconut cream.