No Sugar Chocolate Chip Cookie Pie
For similar recipes: Over 100 healthy dessert recipes that can be sugar-free
- 2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
- 1 cup quick oats (or certified-gf quick oats)
- 2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
- 4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened applesauce
- 2/3 cup milk of choice
- 3 tbsp oil (canola, veg, or coconut)
- 1 tbsp pure vanilla extract
- 1 cup chocolate chips (see nutrition link below, for companies that make sugar-free chocolate.)
Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.
Note, the nutrition info DOES include the chocolate chips:
- Calories: 200
- Fat: 7.5 g
- Carbs: 35 g
- Fiber: 4.5 g
- Protein: 3 g
- ww points (new system): 6 points
And this recipe can be 100% free of added sugars!
(For a completely added-sugar-free pie, you can use sugar-free chocolate chips or broken up pieces of chocolate bar. There are a few companies that make sugar-free chocolate bars or chips, including YC Chocolate, whose dark chocolate is vegan. They even offer stevia-sweetened bars. (I sometimes find their bars at Whole Foods, or you can order online.) I’ve heard that Gnosis also makes stevia-sweetened chocolates, but I’ve never been lucky enough to try their chocolate.
If anyone wants to try using my recipe for Sugar-Free Chocolate in the recipe, please report back. I’ve always been curious how it’d work, but I haven’t tried it yet.
For the beans: I’ve only tried garbanzos (chickpeas) and white beans in the recipe, but others have reported success with pintos. I have no idea about subbing garbanzo flour.
For the oil: You can sub out the oil if you wish, but don’t blame the recipe if your results taste awful!
For the oats: You can sub ground flax. Some commenters have said rolled oats work, and others have successfully used flour or wheat germ in place of the quick oats. I haven’t personally tried any of these substitutions, though.
For the food processor: This is the most-common question I’m asked on the posts for my cookie pie and cookie dough dip. However, there is just no good substitution for a high-quality food processor in the recipes.If you want to use a blender for this recipe (or for the cookie dough dip or original cookie pie), go ahead… if it works for you, great. But if you end up with mediocre results, don’t give up on the recipe unless you’ve tried it in a food processor. The results will be 100 times better.
For the dates: Perhaps mashed banana? Or prunes? But I have not tried either or these. So if you want to experiment, please report back! Also: this pie is 100% free of added sugars, but fruit has natural sugar and so if you need it to have zero grams of sugar, perhaps try the original recipe subbing xylitol for all the sugar. Once again, I haven’t tried this so I can’t guarantee good results.
All other substitutions: The above are the only substitution ideas I can list. On my recipes, people often ask “Would _____ work instead?” but unless I’ve tried, there’s really no way I can tell you if a substitution will work in a recipe. You’ll have to experiment. Edible experiments are always fun, but I can only vouch for the results of the recipes if you make them exactly as written, right down to the last grain of salt. Each ingredient in my recipes is there for a reason .