Recipe

Chocolate Chip Cookie Pie By Chocolatecoveredkatie šŸ’›

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Chocolate Chip Cookie Pie by chocolatecoveredkatie šŸ’›
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šŸ“‹Ingredientsā €
2 cans garbanzo or white beans (500g once drained)ā €
1 cup quick oats, OR 3/4 cup flour or almond mealā €
1/4 cup applesauce, pumpkin, or vegan yogurt, such as almond milk yogurtā €
3 tbsp oil OR 1/4 cup nut butter of choiceā €
2 tsp pure vanilla extractā €
1/2 tsp baking sodaā €
2 tsp baking powderā €
1/2 tsp saltā €
1/2 cup vegan nutella-style spread or chocolate spread of choiceā €
1 1/3 cup sugar or xylitol, unrefined if desired (many readers say liquid sweetener works)ā €
1/4 cup vegan chocolate chips, or more if desiredā €
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Instructionsā €
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 havenā€™t tried and so canā€™t vouch for the texture, many readers say theyā€™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.ā €
Enjoy!

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