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Deep Dish Cookie Pie
by Katie Higgins

with notes from Sherri Carter, ATH Co-Editor of PsychoSpiritual


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Editor's Note from Sherri Carter: When I first saw this recipe, I just knew I had to try it and I'm so glad I did! As my husband said, it was OMiG- oh my it's good! What a delightful treat you can feel good about eating.

Katie’s blog- Chocolate-Covered Katie- isn’t just any dessert blog: it’s a healthy-dessert blog. Her blog is for anyone who wants to be healthy but refuses to give up eating delicious desserts in the name of health. Katie says, “Happiness and health go hand-in-hand, and how can you be happy if you’re not eating what you truly desire? My favorite food is chocolate, and I eat it at least once a day. I’ve never been happier. Or healthier.”

Katie is currently working on her first cookbook. We’ll let you know when it becomes available. Until then, here is her Deep Dish Cookie recipe, just in time to bake for a Valentine’s Day treat, but you might not want to share after you taste it! Don’t be afraid of the ingredient list, I promise, it’s DELICIOUS!

Deep-Dish Cookie Pie

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
1 cup quick oats
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (Seems like a lot, but this makes a big pie.  You can try adding less, if you’re used to healthy desserts; I chose to use this much because the people to whom I served it are used to “normal” desserts. Also, white sugar or evaporated cane juice will work if you don’t have brown.)
1 cup chocolate chips

So easy to make!

Blend everything (except the chips) very well in a food processor. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35 minutes. Let stand at least 10 minutes before removing from the pan.

Editor’s Note- I used just a regular glass pie dish. I also didn’t have brown sugar on hand, so I substituted raw sugar, and cut the amount to ¾ a cup.



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About the Author

Katie Higgins is the author of The Healthy Dessert Blog: giving naughty recipes a healthy spanking. She is currently working on her first cookbook. For more information, and more delicious recipes, please visit  www.chocolatecoveredkatie.com.











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