Friday, November 23, 2012

Deep Dish Cookie Pie (Vegan)

Totally vegan and really, really good (unless topped with ice cream). I made this tonight as I needed one more dessert for our "leftover" night. 
You won't taste the beans - even if you don't dress it up for a photo! 

2 cans of Garbanzo beans, drained and rinsed (500g)
1 C of Quick Oats
1/4 C unsweetened Applesauce
3 T coconut oil (oil of choice)
2 tsp vanilla
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 C Rapadura (or brown sugar or dates)
1 C chocolate chips (or more) 

Blend all but chips in a food processor - very well - you do not want chunks of beans in your cookie!

Mix in chips and pour into a well-greased 10 in spring form pan (or 9 in cake pan?).

Cook at 350* for 35-40 min. Let stand 10 min before cutting.

Note: 200 cal per slice instead of 700 on the original. You can make this sugar free with dates - check this out. 

Lickable dough - no eggs
Note - there is now a sugar-free version of this that is as yummy as this version.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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