Lots of things happen during pregnancy, but the one thing I've denied for many years now is that it changed the way I crave dessert. Mostly in the way that now I crave them, whereas before I had children, not so much.
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| Picture from Chocolate-Covered Katie blog of actual dessert mentioned below! |
Most of my recipes center around real cooking for real families for real health. However, I accidentally tried a bite of this recipe tonight. A friend brought it to Starbucks to celebrate the birthday of one of our GNO friends. It was insanely good. And of course, I could have eaten the whole thing without batting an eye, especially since we were at Starbucks and a Grande Pike Black was only steps away. However, luckily for everyone involved, I arrived late and there was really only two small pieces which I split with 2 little munchkins.
THEN ... sitting, I hope .... THEN, the rock star genius dessert maker exclaims it's healthy and has pumpkin and GARBANZO beans in it. Seriously? I love garbanzos. Not with chocolate!! But, I now stand corrected.
Beans, chocolate and pumpkin are delightful!
So as any red-blooded American, I came home and googled it. And here we are. I found a great sweet tooth based blogger named Katie. I'm certain I will be frequenting her blog again in the near future. Until then, I'll be in the kitchen making this ridiculous dessert
CHOCOLATE PUMPKIN PIZOOKIE!
- 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
- 1 cup quick oats
- 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 3 tbsp vegetable oil or coconut oil
- 1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)
- 1 cup chocolate chips
Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a 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 35 minutes. Let stand at least 10 minutes before removing from the pan.
Oh, and BTW, if you have a sweet tooth - here is Katie's blog: http://chocolatecoveredkatie.com/
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Like this recipe? Buy me a smoothie.
