Rinse the black beans under cold water for at least 60 seconds and pat dry with a paper towel to remove excess moisture and metallic flavor.

Combine the beans, protein powder, cocoa powder, sweetener, almond butter, vanilla extract, and sea salt in a high-speed food processor.

Process on high for 2 to 3 minutes, scraping down the sides as necessary, until the mixture is completely smooth and no bean fragments remain.

Add almond milk one tablespoon at a time, pulsing until the desired thick batter consistency is achieved.

Remove the blade from the processor and fold in the sugar-free dark chocolate chips using a silicone spatula.

Transfer the batter to a bowl; serve immediately or refrigerate for 30 minutes to allow the texture to set and flavors to meld.