Place pecans into food processor, process until they become small and crumbly.
Add dates, coconut and cocoa powder (5tbsp), process until the mixture is well combined, don’t over process as you want the mixture to still be a little chunky. Add 1-2 tbsp maple syrup (or honey) and process for another 30-60 seconds.
Line a brownie tin with plastic wrap and press mixture firmly into the tin. Place in the fridge for at least 30 minutes to set.
Place avocado, 1 tbsp maple syrup, 1 tbsp cocoa powder, coconut oil and vanilla into a small food processor. Blend for 60 seconds until well combined. Taste and add extra cocoa or maple syrup if needed (you can also ‘mash’ all ingredients with a fork if you don’t have a suitable food processor).
Once brownies are set, spread the chocolate ‘frosting’ over the top and cut into bite size pieces.
Top with fresh strawberries or additional coconut.