Craving something sweet but want to keep it healthy? Prepare to have your taste buds dancing and your diet goals intact with this mind-blowing Vegan Cookie Dough Pie! Imagine diving into a creamy, chocolatey slice of pure bliss that's not only incredibly delicious but also packed with plant-based goodness. This isn't just a dessert; it's a revolutionary treat that proves vegan baking can be just as decadent and satisfying as traditional recipes. Get ready to wow your friends, family, and even the most skeptical dessert lovers with this incredible pie that looks and tastes like a cheat meal but is actually nutritious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
- 1 can chickpeas, drained and rinsed
- 1/4 cup peanut butter
- 1/4 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your pie crust will bake evenly and become golden brown.
- In a medium mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and 1/2 teaspoon of vanilla extract. Mix well until all ingredients are fully incorporated and form a dough-like consistency.
- Press the dough mixture into the bottom and up the sides of a 9-inch pie pan. Make sure the crust is even and compact. Use a fork to poke holes in the bottom of the crust to prevent it from puffing up during baking.
- Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Keep an eye on it to avoid burning. Once done, remove it from the oven and let it cool while you prepare the filling.
- In a food processor, combine the drained and rinsed can of chickpeas, 1/4 cup of peanut butter, 1/4 cup of almond milk, and 1/2 teaspoon of vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Add 1/4 cup of maple syrup to the chickpea mixture and blend again until fully combined. Taste the mixture and adjust sweetness if desired by adding more maple syrup.
- Once the filling is smooth, fold in 1/2 cup of dairy-free chocolate chips using a spatula. This will give your pie a delicious chocolatey flavor and texture.
- Pour the chickpea filling into the cooled almond flour crust, spreading it evenly with a spatula. Smooth the top to ensure an even surface.
- Bake the pie in the oven for an additional 15-20 minutes. The filling should be set but still slightly soft in the center.
- Once baked, remove the pie from the oven and allow it to cool at room temperature for about 10-15 minutes. Then, refrigerate for at least 30 minutes to firm up the filling before slicing.
- Once chilled, slice the pie into 8 equal servings. Serve chilled or at room temperature, and enjoy your delicious Vegan Cookie Dough Pie!
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Use a high-quality food processor to get the smoothest possible chickpea filling.
- Don't skip chilling the pie - it helps the filling set perfectly and enhances the flavors.
- For extra decadence, drizzle some melted dairy-free chocolate on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute almond flour with oat flour and use sunflower seed butter instead of peanut butter.
- Make sure to drain and rinse chickpeas thoroughly to avoid any bean-like taste in your pie.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 0mg
