gluten free chocolate cake

adapted from Not Too Sweet

4 large eggs, beaten

2 cups pureed chickpeas

1 cup granulated sugar

1/2 cup extra virgin olive oil

1/4 cup coffee

3 cups almond flour

2/3 cocoa powder

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup mini chocolate chips

Preheat oven to 350 degrees.

Whisk eggs, chickpea puree, sugar, olive oil, and coffee in a large bowl.

Sift in the flour, cocoa powder, baking powder and salt and mix until just combined.

Divide into two 8 inch round cake pans and sprinkle chocolate chips on top. Bake for 45 minutes, cool for 20.

While cakes bake, make the rice crispy chocolate.

Mix 1 cup melted chocolate chips with 2 cups rice Krispy cereal. Spread on a parchment lined baking sheet. Sprinkle a pinch of salt over it and place in the fridge for 30 minutes.

Once cakes are cool, frost with your favorite frosting, adding shards of the rice crispy pieces in the middle of the two cakes.

Sprinkle M&Ms on top if you dont need the cake to be dairy free.