Deep Dish Chocolate Chip Cookie Pie

Ingredients

• Dates, deglet noor

  2 cup, chopped or 294g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ⅔ cup or 163g

• White beans

  Mature seeds, cooked, boiled, without salt

  500g

• Quick oats

  Cereals, quaker, dry

  1 cup or 80g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  ¼ cup or 61g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Vanilla extract

  2 tsp or 8g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Dark chocolate

  70-85% cacao solids

  1 cup, chips or 168g

Directions

1. Preheat oven to 350F. Grease a 10-inch springform pan and set aside.
2. Blend the dates with the milk until smooth a high quality food processor until very smooth.
3. Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth.
4. Stir in chips and transfer to the prepared pan.
5. Bake 35 to 40 minutes until firm.
6. Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.
7. **Katie recommends a food processor, if all you have is a blender, blend in 2 batches until very smooth.
8. Recipe by: Gina (source: https://www.skinnytaste.com/deep-dish-chocolate-chip-cookie-pie/)

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