{gluten-free, dairy-free, vegan}
Ingredients:
- 2 cans (roughly 890g) garbanzo beans/chickpeas
- 1 cup oats
- 2 cups (~300g) pitted dates
- 2 tsp baking powder
- 1/4 cup unsweetened applesauce
- 2/3 cup almond milk
- 1 tbsp vanilla extract
- 3 tbsp coconut oil
- 2 stevia packets (6g)
- 1 cup chocolate chips (I use dairy-free dark chocolate)
Instructions:
- Drain the cans of chickpeas so that you remove all excess fluid – too much liquid from the can will prevent your cookie cake from solidifying while baking
- In food processor or blender, blend all ingredients except for chocolate chips
- After your “dough” is well blended, mix in the chocolate chips
- Pour into a 9×11 oven dish
- Bake at 350°F for 35-40 minutes, or until a toothpick comes out clean
- Let cool for at least 30 minutes before serving
- Serve with a side of dairy-free ice cream or whip cream (my fav), or enjoy with a glass of almond milk!
- Store in the refrigerator in a covered container
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