Drain and thoroughly rinse the chickpeas under cold water to remove any savory brine flavors.

Combine the rinsed chickpeas, cocoa powder, maple syrup, tahini, vanilla extract, and salt in a food processor.

Blend on high speed for about two minutes, stopping to scrape down the sides with a spatula as needed.

Add almond milk one tablespoon at a time while blending until the mixture reaches a smooth, creamy dip consistency.

Fold in the chocolate chips manually with a spatula.

Transfer to a serving bowl and chill for at least thirty minutes before serving with fresh berries and pretzels.