Heat the milk until just simmering (do not boil).

Pour the hot milk over the pitted dates.

Let soak for at least 1 hour (longer is fine).

Add the soaked dates and milk to a blender or food processor.

Add the oil, pumpkin, almond flour, oat flour, baking soda, baking powder, salt, cornstarch, and cocoa powder.

Blend until very smooth—this step is key for good texture.

Transfer batter to a parchment-lined quarter sheet pan, spread evenly, and gently fold in the chocolate chips or shavings.

Bake at 350°F (175°C) for 40–50 minutes, until: the center is set a toothpick comes out with moist crumbs, not wet batter

Cool before slicing. Let cool in the pan for at least 20 minutes. This helps the almond flour fully set and makes cleaner cuts.