I first tried this recipe at my friend Rochel Leah’s house, and have developed a serious addiction since.
In fact, I’m posting this recipe as my first gluten free dessert because it gives me an excuse to make it again.
This will fool all your friends, but I warn you, do not tell them what its made out of. What they don’t know won’t hurt them, but it will definitely seem more delicious if they think this is good old fashioned cookie dough, which is really what it tastes like.
2 cans organic garbanzo beans (Yes, beans!!!! Good source of fiber and folate! Yay for beans!)
1 cup quick oats
¼ cup organic applesauce (see my article on what foods must be organic, coming soon)
3 tbsp organic coconut oil (see my article on healthy oils, coming soon)
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp aluminum free baking powder
½ tsp salt
1 and 1/3 cups Sucanat (or organic dried cane sugar or coconut sugar)
1 cup dark chocolate chips or dark chocolate pieces
Optional: ½ C walnuts
Blend everything except the chocolate chips very well (3-5 min) in a food processor, not a blender.
Mix in chocolate chips and pour into an oiled pan (anything between a 10 inch and a 13 inch will work, depending on how “deep dish” you like it). Cook at 350 degrees for 35-40 minutes. Let stand 10 minutes if you can wait that long (I never can). Delicious warm and cold and in-between.