Place dates into a bowl and cover with boiling water for 10 minutes - drain once dates have softened.
Use processor to blend softened dates into a smooth paste.
Chop the dark cacao block into thin strips and add to empty bowl.
Heat coconut cream in a small pot, once simmering pour on top of shredded cacao.
Mix until cacao is completely melted.
Add melted coconut oil, cacao powder, date paste and chopped walnuts.
Line baking tin with parchment paper - this will ensure easy removal once set.
Pour mixture into tin and arrange evenly. You can make brownies as thin/thick as you like (approximately 1.5cm thick makes a great serving size).
Decorate with cacao nibs.
Refridgerate for 4 hours (or overnight if you can wait that long).
Slice and enjoy!