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Chocolate Cake with Reese's Fudge Frosting

Ingredients

1 c. spelt flour

6 tbsp. cacao powder

3/4 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 c. chocolate chips

1/2 c. coconut sugar

1/4 c. almond butter

1/4 c. Greek yogurt

3/4 c. water

2 tsp. vanilla extract

1/4 c. almond butter

5 tsp. maple syrup

2 tbsp. cacao powder

4 tsp. almond milk

Directions

Preheat oven to 350º F, and grease an 8-inch square or round pan. Set aside.

In a large bowl, combine flour, cacao powder, baking soda, sea salt, coconut sugar, and chocolate chips and stir very well.

In another bowl, whisk together the almond butter, Greek yogurt, water, and vanilla extract. Pour wet ingredients into the bowl of dry ingredients, and stir until just combined (don't over-mix); then pour into the greased pan.

Bake for 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day... this cake is so much richer and sweeter after sitting for a day.

While cake is cooling make the frosting: blend almond butter, maple syrup, cacao powder, almond milk, and vanilla extract in a food processor or blender. This should make about 1/2 cup of frosting.