- 2 cans garbanzo or white beans
- 1 cup quick oats, OR 3/4 cup flour or almondmeal
- 1/4 cup applesauce, yogurt, or pumpkin
- 3 tbsp oil, or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 1/2 tsp each: baking soda and salt
- 2 tsp baking powder
- 1/2 cup Homemade Nutella Recipe, or peanut butter, or your favorite chocolate spread of choice
- 1 1/3 cup regular or unrefined sugar or xylitol, (many readers say liquid sweetener works)
- 1/4 cup chocolate chips, or more if desired
Preheat oven to 350. Grease a 9 or 10-inch springform pan, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth. (Although I haven't tried and so can't vouch for the texture, many readers say they've gotten good results with a blender.) Pour half the batter into the springform. If not already thin, gently heat the chocolate spread until runny. Swirl over the batter as evenly as possible, getting up to the edges. (See image above.) Spread remaining batter on top, then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the springform. The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! Refrigerate leftovers 3-4 days.View Nutrition Facts
Calories: 204kcal