To celebrate a birthday, one often eats pie. But what do you eat when the birthday is for the pie, itself? While it may seem odd to commemorate such an occasion at all, my deep-dish cookie pie—which came into existence exactly one year ago—is no ordinary pie.
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Above, topped with my 4 ingredient ice cream recipe.
No, I didn’t really celebrate the birthday of a pie. I’m not totally strange (unlike my dad, who celebrates the birthday of his car…). But many people have requested a sugar-free version of my deep-dish cookie pie; so finally, a whole year later, I’m posting the new recipe, heavily adapted from the original version—yet just as delicious!
Peace, love, and chocolate chips.
Have you tried the Deep Dish Cookie Pie yet? Or any dessert recipe with beans: blondies, cookie dough dip, cookies, etc.? If you’re still weirded out by the idea of beans in desserts, I don’t even want to tell you about the ingredient I put in my newest dessert recipe that will hopefully be posted later this month. Be afraid… be very afraid .
Side note: The original recipe can be found here.
No Sugar Chocolate Chip Cookie Pie
For more recipes: 100 Sugar Free Recipes
- 2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
- 1 cup quick oats (or certified-gf quick oats)
- 2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
- 4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened applesauce
- 2/3 cup milk of choice
- 3 tbsp oil (canola, veg, or coconut)
- 1 tbsp pure vanilla extract
- 1 cup chocolate chips (see nutrition link below, for companies that make sugar-free chocolate.)
Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.
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