Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).

Bring water to a boil. Measure out 2/3 boiling water and soak 2 cups of pitted prunes for about 15 min. Add water and prunes to a food processor and pulse until combined in a puree. Measure out 1 1/2 cups of puree.

In a medium-sized bowl, mix together the cocoa powder, white sugar, prune puree and vegetable oil. Beat in eggs and vanilla until fully incorporated.

Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips and pecans.

Use a small ice cream scoop to make dough balls and place onto prepared baking sheets. Press them down in the center.

Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.) Sprinkle warm cookies with a bit of sea salt.

Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.