THE BEST, Chocolate Chip Cookie Cake
This with a big scoop of Nice Cream is just heaven. AND, you’ll never guess, but it’s made from real and whole foods that your grandmother would have in her kitchen….P.S: thats a good thing! Go gather the essentials and get to baking; your belly will thank you! Here we have a nutrient dense dessert made with a secret ingredient you’d never guess of if you weren’t the one doing the cooking….Garbanzo beans! These dudes are full of fiber and protein, making this truly an indulgent-free dessert. This cookie cake is full of complex carbohydrates and protein from the garbanzo beans and oatmeal and is naturally sweetened with dates which are high in soluble and insoluble fiber. This type of fiber ensures that there is no spike in your blood glucose levels. Dates also include many vitamins and minerals like potassium and magnesium essential for things like preventing muscle cramping and electrolyte balance in your body.
- Group 1
- 2 cans 500g garnonzo beans
- 2/3 cup almond milk
- 1/4 cup unsweetened applesauce
- 3 tbsp coconut oil
- 1.5 tbsp maple extract
- ½ tbsp. maple syrup
- 2 cups pitted dates 300g
- 4 tbsp coconut sugar
- 1 cup quick oats
- ¾ tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
Combine group 1 in a large bowl.
Combine group 2 in a large bowl.
Pour half of each mixture into a food processor, process until smooth, do the same for the other half unless you have a large food processor you can do this all in one step.
Add ¾ cup of chopped cacao nibs to the mix. Stir with a spoon.
Divide the mixture into half and pour into a large cast iron skillet. Bake for 35-40 minutes or until a toothpick comes out clean.
Let cool before enjoying!