Preheat the oven to 350 degrees.
To make the brownie batter, blend the chickpeas and 1 cup nondairy milk until smooth.
In a large bowl, combine the chickpea almond milk mixture with the oat flour and cocoa powder.
Make the date paste and add to the batter, and stir until all the ingredients are thoroughly combined. Pour the batter into a nonstick or parchment-lined square pan.
To make the caramel, blend the dates, almond milk, and vanilla extract until smooth and creamy.
Measure out 1/2 cup of the date caramel and swirl on top of the brownie batter in the pan, reserving the rest for extra if desired when serving.
Bake the brownies for 40 minutes.
Let the brownies cool in the pan for at least 1 hour before cutting into squares.