Preheat the oven to 160°C (140°C fan) or 320°F. Line an 8 x 8 inch sandwich square tin with baking paper.
Drain and rinse the beans, then place then to one side to dry.
Roughly chop or dice the dates; remove the pits if is has not been done already! Place the dates in a bowl and cover with boiling water, now allow these to soak for approximately 5 minutes.
Meanwhile, place the oats into the blender and blitz on high until a fine flour has been formed. Now place the flour in a large mixing bowl and whisk in the baking powder, leave this to one side for later.
Now add the beans, plant-based milk, vanilla extract, peanut butter as well as draining and adding in the soaked dates. Blend this until fully combined, smooth and thick - yet pourable. (No peanut butter should be left visible separated from the rest of the mixture.)
Pour your wet mixture into the mixing bowl and begin to fold in the dry mixture. Gently continue to fold until all of the flour has been well incorporated.If this mixture is warmer than room temperature due to the blender, I recommend allowing the mixture to cool for 5 minutes before the next step.
Reserving approximately a ¼ of the chocolate chips, pour the rest into the mixture and begin to fold them in until evenly incorporated.
Pour the mixture into the lined baking tray and spread it out evenly with a spatula; sprinkle with the remaining chocolate chips.
Place the tin in the middle shelf of the oven for 25 minutes - the blondies should be slightly golden with a crust developed on top. Allow to cool for 5 mins before transferring to a cooling rack. Store blondies in an airtight container at room temperature for up to a week.Enjoy xx