Description
This is a vegan and gluten-free Peanut Butter Chocolate Chip Cookie Pie. It’s gooey, full of peanut butter flavor, and no one will ever guess it’s made with chickpeas!
Ingredients
Scale
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed very well
- 3/4 cup oat flour
- 1/2 cup natural peanut butter
- 1 cup erythritol
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4–1/2 cup dairy-free dark chocolate chips
- Top with So Delicious Dairy-Free Mousse
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9-inch springform baking pan. Set aside.
- In a food processor, process the chickpeas until they are smooth. Add the rest of the ingredients, except chocolate chips, and process again until you have a very smooth mixture. This can take up to two minutes.
- Remove the blade from the food processor and stir in 1/4 cup chocolate chips.
- Spread the mixture into the springform pan. If using the full 1/2 cup chocolate chips, sprinkle the rest on the top of the mixture.
- Bake in the preheated oven for 30-35 minutes. Allow to cool 5-10 minutes before slicing.
- Top with So Delicious Dairy-Free Mousse. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 328
- Sugar: 11.8 grams
- Fat: 15.4 grams
- Saturated Fat: 4.4 grams
- Unsaturated Fat: 9.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 7.2 grams
- Protein: 11.2 grams