Preheat oven to 350°F. Grease a 9- or 10-inch springform pan and set aside.

Drain and rinse 2 cans garbanzo or white beans extremely well; transfer the beans to a food processor.

Add to the food processor: 1 cup quick oats (or 3/4 cup flour or almond meal), 1/4 cup applesauce (or yogurt or pumpkin), 3 tbsp oil (or 1/4 cup nut butter), 2 tsp pure vanilla extract, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp baking powder, and 1 1/3 cup sugar (or xylitol). Process until completely smooth, stopping to scrape down the sides as needed.

Pour about half the batter into the prepared springform pan and spread it into an even layer.

Gently heat 1/2 cup chocolate spread until runny (short microwave bursts or brief stovetop warming), then spoon and swirl it evenly over the first batter layer, reaching toward the edges.

Spread the remaining batter over the chocolate layer to cover it, then sprinkle 1/4 cup chocolate chips (or more if desired) evenly on top.

Bake on the center rack for 35 minutes.

Remove from the oven and let the pie cool in the pan at least 10 minutes before releasing and removing the springform ring.

After cooling, slice and serve. Refrigerate leftovers for 3–4 days.