Chocolate-Chip Pie

Chocolate-Chip Pie

INGREDIENTS:
(vegan and gluten-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.)

DIRECTIONS:

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.