- 2 cans chickpeas or white beans
- 1/3 cup cocoa powder
- 2 tbsp dutch cocoa (can replace with regular if not available)
- loosely packed 2/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 1/4 cup applesauce, or yogurt such as coconutmilk yogurt
- 1 1/3 cup sugar (For keto, try this Keto Cake)
- 3 tbsp oil or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp each: salt and baking soda
- 2/3 cup to 1 cup chocolate chips not optional (omit at own risk)
*I recommend using a food processor if you can – This is the food processor I use for my recipes. Many commenters have had success using a blender, so you can try that at your own risk, keeping in mind that both the taste and texture are better if using a food processor.To make the pie: Drain and rinse beans very well. Preheat oven to 350 F. Grease a 9-inch springform, and set aside. Process all ingredients in a food processor until completely smooth – chocolate chips can go in before or after blending. Spread into the pan, and bake 35 minutes (or 20 minutes for super fudgy). Let cool, then refrigerate a few hours for it to firm up (refrigerate fudgy version overnight). As mentioned earlier, the pie has better texture and tastes ten times better the day after it’s made, so I highly recommend not even tasting it until then if you can wait! The pie is great for parties because it can be made the night before, is easy to transport, and can be served without needing refrigeration. For freshness, I do like to refrigerate leftovers.View Nutrition Facts