Half-Baked Single Serve Cookie Pie

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If you're the kind of person that believes that chickpeas should stick to hummus, then prepare to have your mind blown. This shallow-dish cookie pie, or 'pizookie' as I've been told, is made from ridiculously wholesome ingredients and takes next to no time to prepare! Perfect for those occasions where you're craving something squishy but don't want to bake an entire batch.

Considering that this recipe consists of such a nutrient-dense range of ingredients, I think that this is definitely worthy of being consumed at breakfast, lunch, or dinner! No need to wait around 'til dessert. I recommend serving with a jug of warm almond milk and some salted date caramel, or if you're feeling exceptionally fancy, a dark chocolate ganache would go down a treat. To some people who are used to rather sugary foods, this may be a little on the simple side, however a dash of maple syrup should pep things up if so required.

This recipe is made using the microwave, but if you aren't a big fan of them or simply don't own one, then feel free to bake in the oven at 180 degrees Celsius for approximately 10 minutes, checking regularly.

INGREDIENTS

50g of dried dates, pitted
100g of cooked chickpeas, drained
40g of buckwheat flour
1 tablespoon of almond butter
1/8 teaspoon of baking soda
1/4 cup of cool water
2-4 pieces of 70% dark chocolate

METHOD

  1. In a small bowl or mug, add the dried dates. Cover them with hot water and let soften for approximately five minutes, then carefully squeeze to remove excess moisture and place in the bowl of your food processor.
  2. To the dates, add the chickpeas, buckwheat flour, almond butter, and baking soda. Begin by pulsing the ingredients until they start to combine, then continuously process them as your pour the cool water in. You should be left with a sticky, smooth batter.
  3. Take a small, microwave and oven-proof plate (think 15cm wide) and scoop the batter on top, spreading with a warm and wet spoon until an even layer is formed.
  4. Chop your chocolate into rough chunks, and press into the batter, as you would with a cookie.
  5. Place the plate in the microwave and cook in 20 second increments until the top is visibly cooked - it will still be sticky and soft to the touch, but that's what makes it so delicious. To give you an idea, it took me 40 seconds to cook mine in a 1100 watt microwave.
  6. Carefully remove from the microwave and allow to cool for a minute or so, then dig in!