Preheat the oven to 350 degrees.
Blend the chickpeas and nondairy milk until totally smooth.
In a large bowl, mix the chickpea puree, date paste, oat flour, and cocoa powder until totally combined into a thick batter.
Add the chocolate chips and stir, then gently fold in the raspberries.
Pour the batter into a parchment-lined or nonstick pan, and top with a few more raspberries if desired.
Bake for 40 minutes.
Allow the brownies to cool in the pan for at least 1 hour before cutting to serve.
Store leftovers in the refrigerator.