Chocolate Chip Cookie Pie
Ingredients
- 2 cans garbanzo or white beans (500g once drained)
- 1 cup quick oats, OR 3/4 cup flour or almond meal
- 1/4 cup applesauce, pumpkin, or vegan yogurt, such as almond milk yogurt
- 3 tbsp oil OR 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan nutella-style spread or chocolate spread of choice
- 1 1/3 cup sugar or xylitol, unrefined if desired (many readers say liquid sweetener works)
- 1/4 cup vegan chocolate chips, or more if desired
Preparation
Preheat oven to 350F. Grease a 9 or 10-inch springform, and set aside.
Drain and rinse the beans extremely well.
Combine all ingredients except the chocolate spread and 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 at least ten minutes before removing the springform.
Refrigerate leftovers 3-4 days.
