In a medium bowl, cover dates with boiling water and let soak for 5-10 minutes (This makes them softer).

In a small bowl, combine 2 tablespoons of water with the flax meal and set aside for 5-10 minutes. This will be your "flax egg."

Preheat oven to 350 degrees Fahrenheit and line an 11"x7" pan with parchment paper.* Set aside.

Transfer the dates to a food processor with a few tablespoons of "date water" (The water that was used to soak the dates). Process on high until the mixture becomes smooth, adding more water and scraping down sides as necessary.

Add the chickpeas to the food processor with the avocado oil. Once combined, add applesauce, maple syrup, flax egg, vanilla extract, and salt.

Add in the almond flour and cocoa powder on low power, then use a spatula to combine the rest.

Remove blade from the food processor and stir in the chocolate chips.

Pour batter into prepared pan and evenly distribute with a spatula. Bake for 40-50 minutes (cover with foil for the last 10-20 minutes), until the center is firm and a toothpick comes out clean.

Cool inside the pan for at least 30 minutes before removing (otherwise it might crumble). Enjoy! :)

Store in the refrigerator for up to 4 days or freeze for up to a month.