*Chef’s Note: when using chocolate chips, I prefer to use the Sunspire brand grain sweetened ones. They are sweetened with barley malt, however, so they are not gluten free. All of the gluten free chocolate chips contain refined sugar, usually as the first ingredients.
Preheat oven to 350. Place beans,date paste and almond milk in a food processor fitted with the “S” blade and process until smooth.
Add the flax seeds, vanilla extract, baking powder, baking soda and cocoa powder - process again.
Add ground oats and process very briefly, just until combined.
Pour batter into a 9 x 9 square silicone baking pan. Sprinkle with nuts and/or chocolate chips, if using and gently press the toppings down with the palm of your hand.
Bake for 30-35 minutes until middle does not jiggle and toothpick inserted comes out clean.
Cool before cutting. I prefer to serve these chilled with a nice cold glass of homemade vanilla almond milk.