Preheat your oven to 350F and line an 8x8 baking pan with parchment paper.

Make two flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp water and set aside. Let sit for ~8 minutes.

Rinse and drain your beans then add to your food processor with melted coconut oil and maple syrup. Blend until smooth, scraping down the sides with a rubber spatula in between.

Add all of the ingredients to your food processor except your flax eggs and chocolate chips.

Blend on high until no lumps remain and your batter has no signs of black beans. Once you reach your desired texture, add in flax eggs and blend again.

Turn off your food processor and fold in the chocolate chips, setting some aside to add on top at the end.

Pour batter into your lined 8x8 baking pan and top with remaining chocolate chips. Bake for 25-30 minutes.

Remove from the oven and allow to cool in the pan for 10 minutes before serving.

Store in your fridge for no more than 3 days.