Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa powder and pulse to mix well.

Transfer the brownie mixture to an 8- inch square baking pan. (If you line the pan with parchment paper, it will make it easier to remove the brownies.) Use your fingers to press the mixture evenly into the pan. Then sprinkle the top with crushed pecans. Cover and refrigerate for at least 1 hour before cutting into squares.

Bake for 40-45 min.