Hey there frequent visitors! You may have noticed a little change with my site, specifically in regards to my URL. What once was culinaryxcouture.blogspot.com is now culinarycoutureblog.com. Basically, I bought a piece of the Internet with my monies and now it's mine and I own it. No more subdomain, no more extra periods, and no more extra letters. Woot woot!
I definitely should have made this change sooner as it would have prevented a lot of annoying instances when giving out my url to friends and family, but it's all good now! The change has been made, I am super happy about it, and this calls for a celebration!
Of course, every celebration needs a phenomenal chocolate dessert. Enter deep dish chocolate chip cookie pie. Don't worry, it's not as fat as it sounds, I promise. It doesn't have any butter OR refined sugar. And it's vegan, which means it's totally healthy. Fat pants can stay in the drawer for this one. Just bring a fork and a tall glass of milk and you're good to go.
My point is, you really have to make this pie. And if my blabbering about how awesome it is hasn't convinced you yet, I'll let the melted chocolate do the talking. Yup, that should do the trick.
Deep Dish Chocolate Chip Cookie Pie
Yield: One 8-inch springform pan
400 grams cooked chickpeas
3/4 cup old-fashioned oats
3 tablespoons unsweetened applesauce
2 1/2 tablespoons canola oil
pinch of vanilla powder (or 1 1/2 teaspoons pure vanilla extract)
scant 1/2 teaspoon baking soda
1 1/2 teaspoons + a pinch baking powder
1/4 teaspoon salt
1 and 1/4 cups brown sugar
1 scant cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease an 8-inch springform pan.
Blend all ingredients, except the chocolate chips, very well in a food processor. Stir in chocolate chips. Pour batter into greased pan. Bake for 30-35 minutes. Let stand for 10 minutes before removing from pan.