Rinse and pat dry chickpeas. In a food processor or high speed blender, add all ingredients except for the almond milk and chocolate chips. Blend on low until smooth. You may have to scrape the sides between blending to get everything mixed in.
Add almond milk, less for a thicker consistency. Pulse a few times.
Fold in the chocolate chips with a spatula or pulse a few times to mix.
Refrigerate for at least 2-3 hours to thicken before serving. Keep refrigerated for 3-5 days. Enjoy!