Preheat the oven to 180 degrees Celsius and line a square baking dish with baking paper. Set aside.
In a large mixing bowl, place the tahini, coconut yoghurt, coconut sugar, maple syrup, almond milk and vanilla extract and mix using a whisk or fork until smooth.
Add the oat flour, baking powder and mix until a batter has formed. Fold under the chocolate chips until well incorporated.
Transfer the batter to the lined dish and smooth out. Bake in the oven for 22 minutes until a skewer comes out clean.
Allow to cool for 15 minutes before serving. Enjoy!
