This deep dish chocolate chip cookie pie is secretly good for you, but don't tell anyone! You won't believe it's made with beans, dates and oats! And because it's made with such wholesome ingredients, it's very filling.
2/3cupunsweetened almond milk(or milk of choice)
215 oz cans white beans, drained and rinsed well, 500g total drained
3tbspoil(grapeseed, vegetable or coconut)
2tsppure vanilla extract
1cupchocolate chips*(I used dark)
*For gluten free(be sure your oats are certified GF.)
Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.
Blend the dates with the milk until smooth a high quality food processor until very smooth.
Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth.
Stir in chips and transfer to the prepared pan.
Bake 35 to 40 minutes until firm.
Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.
**Katie recommends a food processor, if all you have is a blender, blend in 2 batches until very smooth.