Line an 8x8 inch pan with parchment paper and set aside.
In a large food processor, pulse the ½ cup walnut pieces and ½ cup pecan pieces until a fine crumb forms. Add the hemp hearts and dates and pulse again until finely chopped. Scrape down the sides and add the vanilla extract, salt, espresso and cocoa powder. Pulse to combine.
Test the dough by pinching a tablespoon size to see if it holds together. If it’s still crumbly, add the tablespoon of water and pulse again. Retest and continue the process until the dough forms a ball when pressed together.
Once the dough forms, add the remaining 2 tablespoons walnuts pieces, pecan pieces, and cacao nibs. Pulse to combine.
Place the dough in the lined pan, evenly spreading the dough into a single layer. Place the brownies in the fridge for 30-minutes or freezer for 10-minutes while you make the ganache topping.
In a small sauce pan over low heat, melt the coconut oil. Once melted, whisk in the maple syrup. Add the cocoa powder, vanilla extract, and sea salt. Once the brownies are fully chilled, pour the warm mixture on top of the cold brownies. Working quickly, evenly spread the ganache over the brownies to form a thin layer.
Return the brownies to the fridge for another 30-minutes or freezer for 15-minutes for the ganache to set. Use the ‘hot knife’ method to slice the brownies into 16 pieces.
Keep the brownies chilled in the fridge until serving or store for up to 5 days in the fridge.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/baking-bucket-list-raw-vegan-brownies/