Chocolate Chip Cookie Pie

So, I'm a little late on the C.C.C. pie post I promised you (yesterday), but I have a good reason. Well, maybe not so good, but acceptable. 

I had to wait to cut into the pie. Yeah, I know I eat ALL of the first one, and then for some reason I feel compelled to save the second one. You see, the pie was dessert last night at a little dinner party. So, it might have been a little redneck of me to bring over a partially eaten pie. 

Anyway, the pie.

This was a super easy recipe that I adapted from Chocolate Covered Katie.

• 2 cans of chickpeas, I used 460 grams
• 1 1/2 cups of oats
• 1/2 cup unsweetened applesauce
• 1 good 'ka-chug' of olive oil
• 1/2-ish tsp. baking soda
• 2-ish tsp. baking powder
• 1 large pinch of sea salt
• 1/4-1/2 cup of dark brown sugar
• 1- 1 1/2 bars of dark chocolate (I used 80%)

Toss all of your ingredients into a food processor, on high for about 2 minutes.

Once it's all blended together, grease/spray your pan.

I used my oil sprayer, and I had no troubles.

Now, fill up your pan and spread the batter out to cover the pan .

Bake in a preheated 350F (176C) oven for 35 minutes.

When it's done, remove from the oven and let cool.

Now, you can serve it warm, serve it room temperature, or let it hang out in the fridge for a few hours. Hans and I prefer to let it chill overnight before we dig in. When it's warm, it's got a very gooey, almost 'Fig Newton filling-like' texture. After it's been in the fridge, it's much firmer and even more dense. 

For such a healthy dessert, it was a huge hit! Just remember not to eat too much dinner. With all of it's protein and fiber, one small slice will fill you up for hours.

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