Place the pecans and almonds in a food processor and pulse until roughly chopped. Add the dates to the processor and blitz again until finely ground. Add 50 grams of the cocoa powder, 2 teaspoons of espresso powder, almond milk and sea salt. Pulse to combine.
Toss the remaining 50 grams cocoa powder and 2 teaspoons of espresso powder together in a wide shallow dish. Then taking one piece of the mix at a time, slightly smaller than a golf ball, shape into rounds, placing onto the cocoa powder mix as you go.
Toss the brownie balls in this to coat and dig in straight away.