Last Updated August 5, 2024

Some people are adverse to the word healthy when it comes to desserts. This recipe today is to help you see you don't need to be one of those people.

Oh, but what I would give to have a little slice of this pie right now, healthy or not! Actually, I wouldn't give much. But that doesn't mean I don't want it. Yes, Whole30January is still happening. It has gotten easier in recent days...but you can ask my mom, who is doing it with me, if that's a true statement. So here is yet another recipe you can make and eat in my stead. Please, for my sanity. Just don't tell me how delicious it is. I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is. It almost makes me feel better. Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining?

What do I mean when I say healthy? I mean, aside from the chocolate chips (which have some health benefits in and of themselves aside from the sugar), that you could eat this for breakfast, lunch, or dinner.

This recipe is naturally gluten-free, vegan, dairy-free, and nut free. Just keep in mind you may need to use certified ingredients, i.e. certified GF oats (even though oats are a gluten-free food, they are almost always processed in facilities that also process foods that contain gluten, and there is a high risk of cross-contamination) and check your other ingredients for stowaway unwanted allergens! Chocolate chips, as long as they are semi-sweet or dark chocolate, should not contain any dairy, yet I’ve seen brands that do contain dairy. Reading labels is very important for so many reasons!

Yes ok, on to this nutritious pie that somehow tastes like dessert!

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Recipe adapted from Chocolate Covered Katie

Featured

Jeannie's Healthy Breakfast Cookies

Healthy Chocolate Chip Banana Cookies

Banana Coconut Breakfast Cookies

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed
1 cup / 90g oats or 180g ground flax seeds
1/4 cup / 63g applesauce
3 Tbsp / 42g oil
2 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup / 100g brown sugar
3 tsp stevia powder
1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350°F / 177°C. Greased 8 - 9in / 20 - 23cm pie dish.

Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips.
Scrape dough into prepared pan and sprinkle with additional chocolate chips.
Bake in oven for 30-35 minutes. Allow to cool before slicing and serving.

Jenny's Notes:

If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup.
I adapted this recipe from Chocolate Covered Katie. She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc. I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much.
Feel free to add more sugar if you feel the need!
If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin.