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In a food processor, blend walnuts and cocoa powder until nuts are finely ground. Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.