My husband has been complaining that we have no dessert in the house for quite sometime. Thankfully my mom made killer brownies and passed some along to tide him over. Now that they are gone, it was time for me to step up. Thankfully Chocolate Covered Katie always has fabulous options. The closer it gets to Thanksgiving, the more pumpkin I need, so this recipe fulfilled both my chocolate and pumpkin cravings!
- 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
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 spring-form pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350 F for 35 minutes. Let stand at least 10 minutes before removing from the pan.