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In a food processor or blender, combine the black beans, non-dairy milk, dates, vanilla extract, vegan chocolate chips, cocoa powder, and guar gum.
Blend until smooth.
Pour the mixture into a Ninja Creami pint container.
Freeze for 12-24 hours. (12 hours gives a more soft serve froyo consistency.)
After freezing, use the Ninja Creami to spin the mixture using the Lite Ice Cream setting.
If you froze it for 24 hours, you may need to respin it.
Use the mix in feature to add in the maple syrup for a touch of sweetness.
Serve and enjoy!