I got this recipe from Chocolate-Covered Katie, probably via Pinterest. I made it to use up leftover quick oats from one of the Engineer’s projects. This dessert happens to be vegan and gluten-free, and there is a version of it that uses mostly dates instead of sugar (so that would be even healthier, but I haven’t tried that version). I used 2 15-oz. cans of beans, rinsed and drained, but didn’t weight the beans before I put them in the food processor; it’s possible I used too many, which might be why I could taste them (it wasn’t an unpleasant taste, as white beans are pretty bland, but I could tell they were there). That being said, the result was very good, and I think it would be even better with the right amount of beans! The Engineer was very surprised that this pie was gluten-free, and he had seconds. (Note that I think this gave me a little heartburn, but then again, I’m pregnant.)
2 cans white beans or chickpeas (drained and rinsed; 500g total, once drained)
1 cup quick oats (or certified gluten-free quick oats if necessary)
¼ cup unsweetened applesauce
3 Tbsp. vegetable oil (I used safflower oil)
2 tsp. vanilla extract
½ tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1 ½ cups brown sugar (vegan if necessary)
1 cup chocolate chips (vegan or gluten-free if necessary)
Preheat oven at 350 °F. Grease a 10-inch springform pan.
Blend all the ingredients (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan. Cook for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. I let this cool completely before serving it, as I feel the beans are less obvious if the pie isn’t warm. Enjoy!
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