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Chocolate Chip Cookie Pie

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In our quest to keep improving our diet, our family has markedly cut down the sugar we consume and I try to counsel my patients to do the same. But I believe it’s important to let children enjoy occasional sweets and teach them the skill of enjoying food in MODERATION. Healthy substitutions mean that we can still enjoy the occasional sweets and still reap some nutritional rewards, too.

My friend Najla recently brought over an amazing chocolate coconut pie recipe from her favorite healthy dessert blog called “Chocolate-Covered Katie” which features healthier versions of desserts. My 6 year-old and I decided to try to make her Deep Dish Cookie Pie which is GLUTEN-FREE and VEGAN. I was a bit skeptical as the first ingredient is CHICKPEAS….strange! As we ran the ingredients through the food processor my 6 year-old kept saying, “I think there are too many chickpeas!” But we were shocked to taste the results -- a rich moist chocolate pie that tasted DECADENT! I took this to the Tiny Tasters and they all agreed this recipe is a WINNER.

This is not low in sugar, but considering the healthy ingredients that are used and how little oil in this recipe, I would say it’s pretty genius (See the original recipe for a refined sugar-free version which uses dates and stevia). We will definitely be trying more of Chocolate Covered Katie’s recipes for our dessert cravings!

Ingredients

Food
Amt
Units
Prep
Notes
3 tablespoons coconut oil, melted (or other oil of choice, additional 1 tsp to oil the pan)
coconut oil
3
tablespoons
melted
or other oil of choice, additional 1 tsp to oil the pan
30 ounces chickpeas, 2 cans drained and rinsed (can also use cannellini beans)
chickpeas
30
ounces
2 cans drained and rinsed
can also use cannellini beans
1 cup quick oats (gluten-free oats if necessary)
quick oats
1
cup
gluten-free oats if necessary
2 teaspoons vanilla extract
vanilla extract
2
teaspoons
½ teaspoon baking soda
baking soda
½
teaspoon
2 teaspoons baking powder
baking powder
2
teaspoons
½ teaspoon salt
salt
½
teaspoon
1½ cups brown sugar
brown sugar
cups
1 cup dark chocolate chips
dark chocolate chips
1
cup
¼ cup applesauce (unsweetened)
applesauce
¼
cup
unsweetened
optional: 1 tablespoon flax meal
optional: flax meal
1
tablespoon

Method

Preheat oven to 350 degrees and oil a 10 inch springform pan. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for 35-50 minutes. Cool 10 minutes and remove from the pan.

Prep time
15 min
Cook time
30 min
Yields/Serves:
12 slices

Yum Ratings

😫😟😐😀😍 ”Super Yum! OH MY GOSH THAT IS DELICIOUS!” —Barbara, age 7
😫😟😐😀😍 ”Super Yum! I like chocolate, and it has a nice creamy taste” —Daniel, age 10
😫😟😐😀😍 ”Super Yum! It’s very, very chocolately and creamy! I love it” —Zane, age 10
😫😟😐😀😍 “Yum! It’s very good. It has a very good chocolately taste, but it’s too soft.” —Joe, age 12
😫😟😐😀😍 ”Super Yum! I like it but it’s too chocolate chippy!” —Zaida, age 6