Trying to use up that leftover Halloween candy but also fill you up 😬 Can you guess the main ingredient in this cookie pie?! CHICKPEAS!
My kids seriously LOVE these and so do I 😁 because of the beans they’re extra moist and fudgy. My picky eater asks for them every day!!
Cookie Pie
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup @crazyrichardspb peanut butter
1/3 cup @dvashorganics date syrup or maple syrup or agave nectar
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup chocolate candy or chocolate chips
Preheat oven to 350°F and spray a pie pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate and pulse until the batter is smooth.
Fold in chocolate and reserve some for the top. Spread evenly into the pan and sprinkle the top of remaining chocolate. Bake 25 minutes. Let cool for 20 minutes. Refrigerate any leftovers in an airtight container.
Save this one for later!