Preheat your oven to 350°.
Line an 8x8 inch baking dish with parchment paper, or butter/grease the pan.
Add the chickpeas, maple syrup, almond butter, vanilla, salt, baking powder, and baking soda to a blender and blend until smooth.
1½ cups chickpeas, drained and rinsed (1 can), ½ cup maple syrup, ⅓ cup almond butter or peanut butter, 2 tsp. vanilla extract, ½ tsp. salt, ½ tsp. baking powder, ¼ tsp. baking soda
Stir in the chocolate chips.
⅓ cup chocolate chips (I like dark and mini)
Pour the batter into the prepared baking dish and sprinkle with coarse sea salt.
coarse sea salt for topping
Bake for 25 minutes, or until the center is set. It will be soft, and you don't want to over-bake it.
Sprinkle with a little more coarse seas salt if you wish.
Let cool, cut into bars, and refrigerate. Store leftovers in fridge, so the bars don't fall apart.
