Vegan chocolate brownies

Add the pecan nuts to a food processor and blend into a flour.

Scoop the flesh from the sweet potatoes and add to the food processor.

Add in the 2 tbsp cocoa powder, pinch of salt, the dates and the vegan chocolate protein powder.

Blend everything together into a smooth mixture.

Line a small square deep-sided baking dish with parchment paper and spoon in the mixture.

Squash the mixture right into the corners and level it out with the back of a spoon.

Place in the fridge to chill for two hours.

Dust the surface of the brownie with the remaining cocoa powder and cut into 16 small squares.

Press a pecan nut into the top of each brownie square to finish.