Another cookie-pie you might be thinking…? Oh yes, but it’s a full throtle ‘Cookie Pie’ not a breakfast cookie-pie.
This warm and melty chocolately pie tastes like cookie dough….only it’s good for you! Would I ever let you down?
You’ve probably already guessed what’s coming next…beans. Ok it’s another chickpea recipe, but hey what’s not to love when chickpeas can taste this good (i.e like cookie dough pie!) There are so many recipes of this kind floating around blog world and so it was only a matter of time before I attempted a healthy, gluten free version of my own.
This is the second time I have made this dessert and the fist time it was tasty but a little dry. The second time around it was perfect. I attributed this to two factors... 1) don’t skip the dates as they add a caramelly sweetness and moistness, 2) make sure you don’t over cook the pie- it wants to be only just cooked when tested with a skewer.
To take the decadence factor up a notch I teamed this pie served warm from the oven (so so so good served hot) with a dollop of my newly developed super healthy dark chocolate ice cream. You will think I’m crazy when I tell you this ice cream has beans in it too (black beans this time!) but I’m gonna make you wait for that recipe….
A healthy, high protein, warm and comforting dessert…perfect whatever the weather be it summer or winter…you can never go wrong with a slice of cookie pie for dessert. Top tip: don’t skimp on the choc chunks…the oozy melty part is the best bit! (see the difference between the top pic and the one below- no melted chunks below)
Recipe: Chocolate chunk cookie pie
7” round cake pan
1 cup cooked chickpeas
4 tbs vegan yoghurt (or apple sauce)
1 tbs coconut oil- melted
1 tsp vanilla extract
¼ cup buckwheat flour
¼ cup quinoa flakes (could sub oats*)
Approx. 1/3 cup finely chopped dates
¼ cup chopped nuts (I used hazlenuts)
Tiny pinch salt
1 tsp baking powder
½ tsp baking soda
½ cup dark chocolate chunks (reserving some for the top)
Handful of nuts for top- optional
Sprinkle of coconut sugar or rapadura- optional for a crisp topping
Blend the wet ingredients with the chickpeas in a food processor/blender until smooth. Mix all remaining ingredients (other than choc) together in a medium bowl and then add the blended wet ingredients. Mix together , adding the chocolate chunks last (reserve a handful for topping).
Spoon the batter into a smallish approx. 7” greased round or square cake pan, smoothing the top with a knife and sprinkling the remaining choc chunks/nuts for decoration. Press the nuts and chocolate lightly into the batter.
Bake in a pre-heated oven at 180C for approx. 15 mins until cooked through and slightly golden. Be careful not to overcook otherwise you’ll have a drier cake…still tasty but much better moist!
* for further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.