FLOURLESS CHOCOLATE cAKE

Ingredients

• 1 ½ c. semi-sweet chocolate chips
• 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
• 4 eggs
• 4 Tbsp. butter and/or coconut oil, melted
• ½ - ¾ c, coconut sugar (or organic sugar)
• 1 tsp. baking powder
• 1 tsp. vanilla extract

 
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease or line with paper a 9” round pan. Can also be made into 12 cupcakes.

 2 Melt chocolate chips in microwave at 50% power for one minute. Stir. Repeat 20 seconds at a time until smooth. Melt butter or oil.

 3 Blend chickpeas and eggs in a blender or food processor until smooth. Add sugar, baking powder, and vanilla extract. Blend. Add chocolate and oil and blend until smooth. Pour batter into baking dish.  Add additional whole chocolate chips and any nuts on top if desired.

4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool. Dust with confectioner’s sugar if desired.