Preheat the oven to 350 F.

In a medium bowl, whisk together the tahini, butter, eggs, coconut sugar and vanilla until smooth.

Pour in the cocoa powder, salt and baking soda and combine together with a spatula until fully incorporated. Fold in some of the chocolate chips.

Line an 8 x 8 dish with parchment paper and flatten the mixture into the dish. Press the rest of the chocolate chips onto the top of the batter.

Bake for 15-18 minutes, until the top is firm to touch.

Remove from oven and let rest for 15 minutes, then slice into 16 squares.

Keep stored in an airtight container for up to 1 week.