Do you remember when you were a kid and your mum baked cookies and you couldn’t wait to eat the dough? Well, that dough is the taste you will find in this pie!
Perfect for a protein filled breakfast or to enjoy as a dessert, it has a hidden ingredient you might find weird, but don’t let it fool you, this pie is as delicious as it looks!
People often avoid vegan food, thinking it can’t be as yummy as the standard version. However in the last few years I’ve found that a lot of vegan recipes work really well for those who want to maintain a healthy diet, as they avoid using animal fats and refined sugar.
So here the recipe for this yummy cookie dough vegan pie!
Ingredients:
2 cans of chickpeas (500g once drained)
1 cup quick oats
1/4 cup applesauce, pumpkin, or yogurt, such as almondmilk yogurt
1/4 cup nut butter of choice
2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp salt
1/2 cup of chocolate spread of choice
1 1/3 cup rice malt syrup or molasses or Maple syrup or raw brown sugar
1/4 cup chocolate chips, or more if desired
Procedimento:
Preheat oven to 175°C. Drain and rinse the beans extremely well, then combine all ingredients except the chocolate spread and chips in a food processor or a blender until completely smooth. Pour half the batter into a non-stick cake tin. Swirl over the batter as evenly as possible, getting up to the edges. 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. Refrigerate leftovers 3-4 days.
Thanks to Chocolate Covered Katie for this amazing recipe!
