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Preheat oven to 175°C/ 350°F. Add all ingredients, apart from choc chips, to a blender or food processor ( a food processor is recommended) and blitz until smooth. If using a blender you may need to scrape mixture from sides a re-blend a few times.
Transfer mixture to a 9” springform baking tin, spread to all corners and flatten out the top. Stir choc chips into mixture to hide some within cookie pie and leave some on top for decoration.
Bake cookie pie for 30-35 mins. Once baked, remove and leave to cool for 5 mins before slicing into 10 slices. Serve with maple syrup or a scoop of ice cream.
Nutritional Info
Per slice: Cals – 217
Carbs – 25g
Fat – 9g
Protein – 7g
Ingredients
Serves Makes 10 slices
Cookie Pie
- 2 tins of chickpeas - drained and rinsed.
- 100g of almond flour.
- 100g of soft brown sugar.
- 50g of peanut butter.
- 75g of greek yoghurt.
- 2 tsp of baking powder.
- 1/2 tsp of bicarbonate of soda.
- 1/4 tsp of fine salt.
- 40g of chocolate chips.
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