Recipe From: Shae
My family has enjoyed this healthier version of chocolate cookie pie a handful of times. Garbanzo beans are a great sub for the flour. Be patient and let it cool a bit so it can set. My kids like it with a scoop of vanilla ice cream.
2 cans garbanzo or white beans
1 cup quick oats
1/4 cup applesauce, yogurt, or pumpkin
3 tbsp oil, or 1/4 cup nut butter of choice
2 tsp pure vanilla extract
1/2 tsp each: baking soda and salt
2 tsp baking powder
1/2 cup Nutella or peanut butter, or your
favorite chocolate spread of choice
1 1/3 cup regular or unrefined sugar or xylitol
1/4 cup chocolate chips, or more if desired
Preheat oven to 350. Grease a 9 or 10-inch springform pan,
and set aside. Drain and rinse the beans extremely well. This is important.
Combine all ingredients except the chocolate spread and chocolate chips in a food
processor until completely smooth. Pour half the batter into the springform. If not already thin, gently heat the
chocolate spread until runny. Swirl over the batter as evenly as possible,
getting up to the edges. Spread remaining batter on top,
then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool just until set before removing the springform. The pie will be firm
enough to slice, and the texture will be reminiscent of unbaked cookie dough!
Refrigerate leftovers 3-4 days.
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