Indulge Without Guilt: A Sugar-Free Date-Sweetened Cookie Pie

Are you on a sugar-free journey, trying to find desserts that align with your health goals? Look no further! I recently discovered a delightful sugar-free dessert recipe that has become my go-to indulgence. Today, I'm excited to share with you a guilt-free twist on a classic favorite, sweetened with the natural goodness of dates.

The Sugar-Free Lifestyle:

Embracing a sugar-free lifestyle doesn't mean giving up on dessert. For me, it's all about choosing sweeteners that come bundled with added benefits like fiber. My primary exclusions are sugar and its substitutes, but I happily make an exception for ingredients that contribute positively to my health.

Discovering a Date-Sweetened Delight:

Imagine my excitement when I stumbled upon a version of my favorite dessert sweetened with dates! Dates not only bring a delightful sweetness to the table but also pack a punch with fiber and antioxidants. This makes them a perfect choice for anyone looking to satisfy their sweet tooth without compromising on health.

The Recipe:

Now, let's dive into the delicious details of this date-sweetened dessert. Credit for this fantastic recipe goes to Chocolate Covered Katie – a big thank you for bringing this delectable treat into our lives! For more of her recipes click here.

Ingredients

• 2 cans white beans or chickpeas, drained and rinsed well

• 1 cup quick oats (or sub almond flour)

• 2 cups pitted dates (300g)

• 1/8 tsp stevia

• 2 tsp baking powder

• 3/4 tsp salt

• 1/2 tsp baking soda

• 1/4 cup applesauce or mashed banana

• 2/3 cup milk of choice

• 3 tbsp oil (or sub 1/4 cup nut butter of choice)

• 1 tbsp pure vanilla extract

• 1 cup chocolate chips or chunks (Date sweetened option here)

Directions

1. Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans).

2. Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients.

3. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.)

4. Stir in the chocolate chips, and pour into the pan or pans.

5. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

Nutrition Facts

1 serving is 1/12 of the cookie pie

Calories: 200

Protein: 3g

Carbs: 35g

Fiber: 4g

Fat: 7g