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  • Writer's pictureJeremy LaLonde

Chocolate Chip Cookie Pie for Health!

Holy hell on a stick this is delicious and - for a dessert - pretty goddamn healthy! It’s whole food plant-based, moist, and taaaaaaasty.

Serves: 8 slices (or, I mean, however many slices you decide to do)


2 cups cooked white beans (cannellini beans worked well for me)

1 cup quick oats (use rolled oats if you’d like, but maybe throw ‘em in a food processor for a quick pulse first)

1 cup dates (soaked and pitted)

3/4 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 cup unsweetened applesauce

2/3 cup plant milk of your choice (I used oat)

1 tbsp vanilla extract

1/2 cup dark chocolate chocolate chips


Preheat oven to 350 F and grab yourself a silicon round pan - ideally 8 to 10 inches (it doesn’t make a huge difference in timing). If you don’t have a silicon pan then LIGHTLY grease your metal one. If you’ve got a springform plan that’s probably ideal! You could also try and line it with parchment. Lots of options here.

Throw all your ingredients (except those sweet-ass chocolate chips) into a food processor and blend that shit till it’s smooth AF.

Scrape that stuff into your pan and add the chocolate chips (and any other mix-ins) in and stir around. If you’re using parchment to line the pan maybe you’ll need to mix it in a bowl or something first.

Bake for 35-40 minutes. Rumour has it that you can make it extra gooey if you undercook it (30 minutes or so) - but I haven’t tried that myself.

Let it cool at least 15 minutes before you attempt to take it out of the pan. SMASH it into your face. Tastes even better if you add some dairy free ice cream to the top!


Feel free to double the chocolate chips if you want something really decadent.

If you want to make it even healthier swap out the chocolate chips for raisins or any other dried fruit.

Add nuts of your choice - I’d recommend walnuts or pecans for this!


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