Line a baking pan (an 8x8 inch pan works well for 16 servings) with parchment paper.
Place the almonds, cashews, hemp seeds and 1/2 cup of the walnuts in a food processor. Process until finely ground. Add the dates and process until mixture is paste-like and begins to form a ball. Add the
cocoa powder, peanut butter and cocoa nibs and process until well-combined.
Press mixture evenly into pan. Coarsely chop the remaining 1/4 cup of walnuts. Sprinkle on top of the brownies.
Refrigerate for 1 hour. Cut into 16 pieces.
