Line a 8x 8 pan with parchment paper and spray with cooking spray.
Add your dark chocolate to a food processor and pulse until broken up to desired texture. (I left them in pretty big chunks because I wanted big chunks of chocolate.)
Remove dark chocolate from the food processor and set them aside. Combine chickpeas, dates, vanilla, salt, baking powder, baking soda and coconut oil in the food processor. Process them until you get a creamy smooth batter.
Add in chocolate and pulse until well combined (alternatively you can mix by hand.)
Pour batter into 8 x 8 dish and spread the batter evenly across the pan. (Use a rubber spatula sprayed with cooking oil to keep it from sticking.)
Sprinkle the top with large sea salt crystals (I used Himalayan sea salt grinder.)
Bake for 25-30 minutes until the edges are darkened and you insert a toothpick in the center and it comes out clean. It will look undercooked, it's okay!
Let cool on cooling rack for 20 minutes before cutting into bars and enjoying!
Will keep in the fridge 2-3 days, freezer up to 3 months.