Chocolate Chip Cookie Pie
Here is a sweet tooth satisfying treat that is nearly guilt-free and super easy to make. It is also elegant enough to serve for a celebration treat with a little dollop of whipped cream or ice cream. A friend of mine shared this original recipe by Chocolate-Covered Katie with me, and we did a little adapting to bring down the sugar content, but keep all the flavor and decadence.
Chocolate Chip Cookie Pie(vegan and gluten free)
2 cans mild beans, drained and rinsed (garbanzo, navy, white, pinto, kidney and black beans have all been used successfully in this recipe)*
1 cup oats
1/4 cup applesauce
3 tbsp coconut oil (or vegetable oil)
2 tsp pure vanilla extract
1 tsp almond extract (or another tsp vanilla extract)
1/2 tsp baking soda
2 tsp baking powder
2/3 cup sugar (if the applesauce is sweetened, reduce sugar to 1/2 cup)
1/4 teaspon sea salt (omit if using canned beans or watching salt intake)
3/4 cup semi-sweet chocolate or carob chips
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Oil a 10-inch spring form pan for a thicker pie or two 8-inch cake pans (as pictured).
Blend everything (except the chips and optional nuts) in a food processor (not a blender) until smooth. Mix in chips and nuts, if using and spread into an oiled pan. Cook in the preheated oven at 350 degrees F for about 30-40 minutes until the edges start to brown and the middle is no longer damp. Remove from the oven and let the pie cool at least 10 minutes before removing from the pan(s). Cool and serve in wedges with berries or a small scoop of your favorite ice cream.
* To bring the salt content down, cook dried beans in unsalted water until tender, drain and use about 2 3/4 cups beans for this recipe.
I hope you enjoy this healthier version of a favorite treat.
Thanks for reading!
First flower of spring