• 1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.

In a stand mixer

• 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the dates and maple syrup. Process on low speed to incorporate, then increase the speed slightly to fully pulverize and smooth the dates. It’s okay to see a little texture in the date puree, but there should be no big pieces. (The dates will continue to pulverize as you add the other ingredients.)
• 2. Add the nut butter and vanilla, and mix again until smooth and the ingredients are well incorporated.
• 3. Add the almond meal, oat flour, cocoa powder, baking powder, and sea salt. Process on low speed until the ingredients come together into a sticky batter. Stir in the chocolate chips with a spoon.
• 4. Scoop the batter in small mounds (about 1 Tbsp each) onto the prepared baking sheet.
• 5. Bake for 12–13 minutes, until set to the touch. They will be a little soft in the center.
• 6. Let the brownie bites cool on the pan for about a minute, then transfer to a cooling rack.

In a food processor

• 1. In a small food processor puree the dates with the maple syrup.
• 2. Add the almond butter and vanilla, and puree.
• 3. Once the mixture is fairly smooth, scrape into a larger bowl.
• 4. Add all the dry ingredients except the chocolate chips and mix by hand until well incorporated, then stir in the chocolate chips.
• 5. Scoop the batter in small mounds (about 1 Tbsp each) onto the prepared baking sheet.
• 6. Bake for 12–13 minutes, until set to the touch. They will be a little soft in the center.