Chocolate Chip Tahini Cake with a plant-based Chocolate Frosting!

Preheat oven to 350°F. Prep an 8x8 pan by greasing or lining with parchment paper. In a medium bowl, beat the eggs (or flax eggs) and tahini until smooth. Stir in coconut sugar and mix until it is thoroughly incorporated. Pour Coconutmilk into the tahini mixture, and then add vanilla extract. Stir until combined. In a separate bowl, whisk together almond flour, coconut flour and baking soda. Stir the wet mixture into the dry ingredients and fold in chocolate chips. Transfer batter to the prepared pan and add more chocolate chips on top of the batter. Bake for 20 minutes. Cool before frosting. For the frosting: In a medium bowl, combine the cocoa powder and almond butter. Add in the Coconutmilk and stir to combine. Lastly, stir in maple syrup and mix until thoroughly combined and smooth. Frost the cake once cooled and enjoy.