This makes either a deep, 10-in springform pie or two 8-in round cookie cakes. If you make the round cakes and cut each into 8 slices, the slices will have the following nutritional profile.
Note, the nutrition info DOES include the chocolate chips:
- Calories: 200
- Fat: 7.5 g
- Carbs: 35 g
- Fiber: 4.5 g
- Protein: 3 g
- ww points (new system): 6 points
And this recipe can be 100% free of added sugars!
(For a completely added-sugar-free pie, you can use sugar-free chocolate chips or broken up pieces of chocolate bar. There are a few companies that make sugar-free chocolate bars or chips, including YC Chocolate, whose dark chocolate is vegan. They even offer stevia-sweetened bars. (I sometimes find their bars at Whole Foods, or you can order online.) I’ve heard that Gnosis also makes stevia-sweetened chocolates, but I’ve never been lucky enough to try their chocolate.
If anyone wants to try using my recipe for Sugar-Free Chocolate in the recipe, please report back. I’ve always been curious how it’d work, but I haven’t tried it yet.
Substitution Notes:
For the beans: I’ve only tried garbanzos (chickpeas) and white beans in the recipe, but others have reported success with pintos. I have no idea about subbing garbanzo flour.
For the oil: You can sub out the oil if you wish, but don’t blame the recipe if your results taste awful!
For the oats: You can sub ground flax. Some commenters have said rolled oats work, and others have successfully used flour or wheat germ in place of the quick oats. I haven’t personally tried any of these substitutions, though.
For the food processor: This is the most-common question I’m asked on the posts for my cookie pie and cookie dough dip. However, there is just no good substitution for a high-quality food processor in the recipes. If you want to use a blender for this recipe (or for the cookie dough dip or original cookie pie), go ahead… if it works for you, great. But if you end up with mediocre results, don’t give up on the recipe unless you’ve tried it in a food processor. The results will be 100 times better.
For the dates: Perhaps mashed banana? Or prunes? But I have not tried either or these. So if you want to experiment, please report back! Also: this pie is 100% free of added sugars, but fruit has natural sugar and so if you need it to have zero grams of sugar, perhaps try the original recipe subbing xylitol for all the sugar. Once again, I haven’t tried this so I can’t guarantee good results.
All other substitutions: The above are the only substitution ideas I can list. On my recipes, people often ask “Would _____ work instead?” but unless I’ve tried, there’s really no way I can tell you if a substitution will work in a recipe. You’ll have to experiment. Edible experiments are always fun, but I can only vouch for the results of the recipes if you make them exactly as written, right down to the last grain of salt. Each ingredient in my recipes is there for a reason 
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