Preheat the oven to 350 degrees F. Grease an 8-inch square pan with coconut oil and line with unbleached parchment paper.
In a food processor, combine the coconut oil, white beans, pumpkin, tahini, eggs, sugar, vanilla, coconut flour, baking soda, and salt. Process until smooth.
Stir half the chocolate chips into the batter and pour it into the prepared pan.
In a medium mixing bowl, stir together the walnuts and remaining chocolate. Spread evenly on top of the blondies and press lightly into the batter.
Bake for 35-40 minutes or until the cake springs back when pressed in the center. Remove from the oven and allow to completely cool before cutting. Leftovers keep in the fridge for up to a week.