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
This is important
Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth
Although i haven’t tried and so can’t vouch for the texture, many readers say they’ve gotten good results with a blender
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
See image
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
The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! refrigerate leftovers 3-4 days
Enjoy!
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