Ingredients

For the base:
Heaping 1/2 cup raw walnuts (80 g)
1/2 cup (90 g) raw pumpkin seeds
1/3 cup (44 g) dutch-processed cocoa powder (if you want to keep it raw, use cacao powder instead of cocoa)
1/3 cup (30 g) dried goji berries
1 tbsp cacao nibs
1 tbsp hemp seeds
1/2 tsp kosher salt
15 plump* Medjool dates (300 g), pitted and halved

For the topping:
1/2 cup (90 g) semi-sweet chocolate chips (dairy-free)
1 tbsp coconut oil

To garnish:
3 tbsp walnuts
2 tsp goji berries
1 tsp cacao nibs
1 tsp hemp seeds
1 pinch of kosher salt
Instructions

Oil a 9x9 square pan, rubbing on the sides and on the bottom.
Use a food processor to pulse the walnuts and pumpkin seeds until fine.
Add cocoa powder, goji berries, cacao nibs, hemp seeds, and salt and pulse until incorporated.
Add dates and blitz until dates are basically obliterated and are incorporated into the mixture.
Press mixture into the prepared pan. Use the bottom of a glass to press it in evenly. Pop the pan into the freezer for about 10 minutes while you prepare the topping.
Melt chocolate chips with coconut oil in the microwave for about 30 seconds. Stir until smooth.
Pour over the chilled brownie base and use a spoon to spread evenly.
Garnish with walnuts, goji berries, cacao nibs, and hemp seeds and a sprinkle of salt. Chill again the the freezer for 20 minutes, then cut into 16 pieces. Store in the fridge for up to a week.
Notes

*I had some really soft and juicy Medjool dates, but if yours are a little on the dry side, just soak in warm water for 10-15 minutes to rehydrate. I also learned from my visit to the Natural Delights date farmthat if you just sprinkle a bit of water over the dates and microwave them for about 10 seconds, they soak that water back up and plump up nicely.