Chocolate chip cookie pies may be the most mouth-watering treat on the planet, but they can be rather harsh on your waistline. Thanks to this vegan version, you can have your pie and eat it too, without worrying about the calorie count. The key is using garbanzo beans instead of flour and eggs. Don’t let this make you nervous, though – it tastes just as good (if not better) than your traditional pie.
Adapted from Chocolate Covered Katie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 pie
1 graham cracker pie-crust
1 can garbanzo beans
½ cup brown sugar (can substitute honey or agave)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ cup chocolate chips
¼ cup almond milk
3 teaspoons of oats
Tip: Try using flavored oatmeal, like maple brown sugar, for some added flavor.
1. Preheat oven to 350˚F.
2. In a blender or food processer, blend all ingredients (except for chocolate chips) for a few seconds until batter is smooth but still thick.
3. Pour ingredients into pie crust and add chocolate chips.
4. Bake for about 10 -15 minutes.
5. Let cool for 5 minutes and enjoy!