• Pumpkin Chocolate-Chip Pizookie

    Pumpkin Chocolate-Chip Pizookie from Chocolate-Covered Katie

    Ingredients:

    • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
    • 1 cup quick oats
    • 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
    • 2 tsp pure vanilla extract
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 and 1/2 tsp cinnamon
    • 3 tbsp vegetable oil or coconut oil
    • 1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)
    • 1 cup chocolate chips

    Directions: 

    Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.

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