Preheat oven to 350F.
In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
Continue to process, scraping down sides as necessary until smooth.
Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
Do not process the chips.
Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness
Bake for 21-23 minutes.
