1. Preheat oven to 170°C and line a 20cm tin with grease proof paper.
2. Blend the avocado, soy milk, peanut butter and sugar until smooth.
3. Mix all the remaining ingredients into the avocado mix, retaining half the chocolate chips.
4. Fill the baking tin with the mixture and sprinkle the remaining chocolate drops on top.
5. Bake for 20 minutes, until a crust has formed on top.
6. Allow to cool for at least 30 minutes before cutting into 8 pieces.