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Jessica Joy

Knitwear designer, teacher and author

I’m sure 95% of taste in any choco­late pie, is the choco­late. What cre­ates the base behind it doesn’t mat­ter a huge amount. Although it was def­i­nitely the chick­peas that drew me to this recipe. I was intrigued by the healthy mix, which appealed so much more than heavy, dry choco­late cake. The recipe is from the healthy dessert blog, Choco­late Cov­ered Katie, which you can find here.

Oh my good­ness, it doesn’t dis­ap­point. It’s really not so much a pie, as a giant, thick, gooey cookie. Due to my kitchen lack­ing a food proces­sor, I made this at my dad’s this week­end. The pic­ture was taken after the train jour­ney home. Pie smoosh!

I made a minor adjust­ment and had to sub­sti­tute the apple­sauce. Appar­ently it’s used as a healthy sub­sti­tute for oils, so I reversed the the­ory and used an extra 1/4 cup of veg­etable oil. It doesn’t taste fan­tas­tic as bat­ter, but cook­ing does some­thing mag­i­cal to it.  Try it with a scoop of ice cream hot, or wait for it to cool com­pletely for a real cookie experience.

The best bit, not feel­ing guilty about eat­ing three slices at once!

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