Preheat oven to 350F.
Line an 8×8 baking pan with parchment paper, leaving flaps overhanging the ends.
In a food processor or Blendtec, pulse together almond flour, salt and baking soda.
Add in the chocolate chips and pulse until it is the texture of coarse sand.
Add in the cocoa powder, honey, and dates (drain the water firsand pulse until combined. It won’t be very smooth yet.
Add the eggs and coconut oil and pulse until smooth.
Transfer the mixture to the prepared 8×8 pan. Smooth into corners and flattern the top with a spatula.
Bake for 20-30 minutes, checking occasionally after the 20 minutes to see if the center has set (it shouldn’t jiggle when you gently shake the pan).
Once the center is set, remove from oven and let cool in pan, on a wire rack, for 2 hours before cutting.
Eat as is or frost with Peanut Butter Frosting (recipe on this site).