In a small bowl, soak the dates in the hottest tap water you can muster. After about 10 minutes, they should be nice and soft and you can drain them and mash them up with a fork.
In a larger bowl, mix together the ground up walnuts and almonds, cocoa, and salt. Then add the mashed up dates and maple syrup. Get in there with your hands and squish it all up together until it comes together into a ball of deliciousness. It’s very messy and fun.
Press the brownie batter evenly into a parchment-lined 8×8″ baking dish.
To make the ganache, pour the soy milk into a microwaveable bowl and put it in the microwave on high for about 45 seconds. Add in the chocolate chips, let them sit in the warm milk for 2 minutes to soften, then stir them in until it’s a rich, smooth, glossy, thick frosting.
Pour the ganache over the brownies and spread it out evenly. That’s it!
Cut into your raw plant-based brownies: try some of them warm and gooey, then cover the rest and put them in the fridge. They will firm up nicely in about an hour, and are just as good the next day too. These brownies also freeze very well. Enjoy! 🙂