Grind the oats in a food processor until a fine flour forms. Set aside.

Combine the dark chocolate and oil in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

Whisk in the sugar and almond milk until glossy. Add the ground oats, cocoa powder, tahini, and salt, and whisk until smooth and fully combined.

Fold in the chocolate chips. Scrape the batter into the prepared pan and smooth the surface evenly.

Bake for about 35 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs.

Cool completely, then refrigerate for at least 4 hours before slicing. Store in an airtight container at room temperature for up to 7 days.