Monday, January 26, 2015

Sugar-Free Deep Dish Cookie Pie (Vegan)

I've previously shared the recipe for Deep Dish Cookie Pie (vegan). It's ALWAYS a winner at potlucks...and it's not that they take it and realize it's healthy and puke. No, they EAT it. See?

I was thrilled when thumbing through my new cookbook, Chocolate Covered Katie, to find a recipe for SUGAR-FREE Deep Dish Cookie Pie. I'm currently eating no sugar. I've begun experimenting with dates - that "fruit" which used to terrify me.  I knew this is what I wanted for my birthday "cake".

2 (15 oz) cans of white beans or garbanzo beans, chick peas, drained and rinsed VERY WELL
2 C pitted dates
1 C quick-cooking oats
2/3 C milk of choice
1/4 C applesauce3 T coconut or vegetable oil
1 T pure vanilla
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/8 tsp pure Stevia extract (I didn't have and left out)
1 C chocolate chips (for completely sugar-free pie, use sugar free chocolate chips)

Pre heat oven to 350*.

Grease a 10 in spring form pan and set aside.

Stir together all ingredients except the chips. Take 1/3 of mixture and process in food processor until completely smooth. Scoop batter into prepared pan.  Repeat twice. Stir in chocolate chips.

Bake 40 minutes, until firm. Remove from oven and allow to cool for 20 min before removing the sides of pan.

Refrigerate leftovers in a covered container for up to 4 days or freeze for up to a month.

Notes: We prefer to warm it up a bit before eating it - but it tastes good either way.

If you add ice cream it is no longer sugar-free; but it's a dessert I feel good serving the family.

Calories 130; fiber 4 grams; protein 2 grams, fat 5 grams, carbs 23 grams, WW points 4

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