When you crave something chocolatey, soft and sweet but need something healthy, make THIS be your treat!
Don’t tell anyone it’s made with BEANS until after they eat it. They’ll be super surprised to find out because you can’t taste them one bit! The beans work to hold this creation together instead of using flour and eggs. By using the beans you keep it vegan, gluten free and dairy free.
It’s super easy to make with very little prep too. It’s great for a party, a potluck or for your own family to enjoy.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 8-10
Preparation + Cooking Time: 40 minutes
Suggested kitchen tools: measuring spoons, measuring cup, food processor, 9 or 10 inch round baking pan (preferably a springform pan), large mixing bowl, parchment paper
Ingredients:
2 cans white beans (garbanzo, cannellini, navy)
1 cup coconut sugar
1/2 cup pitted dates
1 cup quick cooking oats (I used a gluten-free variety by Bob’s Red Mill)
1/4 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup dairy free chocolate chips (I used Enjoy Life mini chips)
small amount of palm oil shortening or coconut oil (to grease the baking pan)
How-To:
Heat the oven to 350 degrees (F)
Grease a 9 or 10 inch round springform baking dish with palm oil shortening. Place parchment paper inside the greased pan. Grease again with palm oil shortening and set aside.
Place all ingredients except the chocolate chips into a food processor. Blend until very smooth.
Transfer the mixture to a large mixing bowl. Stir in the chocolate chips
Transfer the entire mixture to the parchment lined and greased pan and spread evenly
Bake for 30 minutes. Test at 30 minutes by inserting a toothpick/cake tester. If it comes out mostly clean, it’s done! Remove from oven.
Let it sit to cool for about 20-30 minutes to allow it to set enough to be easily cut.
Serve alone or with a dairy free ice cream, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
You can use all coconut sugar for this recipe instead of the dates. You could also use all dates. You could use cane sugar but should reduce the amount by about 1/4 cup as it’s sweeter than coconut sugar.
You do not have to use parchment paper. I use this method because it prevents the cookie from sticking to the pan 100%.
If you don’t have a food processor, you could use a hand or stand mixer but you will need to blend at a high speed for a longer period of time to make sure all the beans are broken down and very smooth.
Store leftovers in a sealed container. I stored mine in the fridge to make it stay really fresh.
It can be reheated in the microwave in a minute or less or in an oven for approximately 10 minutes on 350 degrees. It also tastes good right from the fridge!
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Food prepared, styled and photographed by Carolyn J. Braden