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For the brownie layer, add your pre-baked sweet potatoes, cocoa powder, PB&J powder, vanilla, salt, baking powder and maple syrup to a blender.
Blitz until smooth and chocolatey, then spread the mixture into a baking tray.
For the cookie layer, add the entire tin of chickpeas INCLUDING the liquid to your blender with the dates, vanilla, date powder, baking powder and a splash of soy milk.
Blend until smooth, then stir through your chocolate chips.
Spread the cookie dough layer over the brownie layer and sprinkle even MORE chocolate chips on top.
Bake for around 45 minutes to 1 hour.
You can eat it straight away, but if you want it firmer and extra squidgy, pop it in the fridge overnight.