Preheat oven to 325 degrees F. Line a 9-in baking pan with parchment paper, grease sides with oil and dust with cacao powder. Set aside.

In medium bowl, sift together chickpea flour, cacao powder, baking soda and salt. Set aside.

In large mixing bowl, use whisk to mix instant coffee and boiling water until coffee granules are dissolved. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs until thick paste forms.

Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour dough into prepared baking pan and sprinkle with chocolate chips.

Bake for 40-45 minutes, or until toothpick comes out clean.

Turn off oven and let cool for one hour with oven door slightly ajar.

Transfer to a wire rack to cool completely, slice and enjoy.