Flourless Chocolate Chip Cookie Pie {Vegan, Paleo}
Just as yummy as the classic, but without flour, butter, eggs, or refined sugar, and baked into one giant cookie PIE! No one would ever guess these are gluten-free, dairy-free, vegan & Paleo!
Preheat oven to 350 degrees. Line a 7" pan with parchment.
In a small bowl, mix together flax and milk and set aside for a few minutes to thicken.
In a food processor, blend cashews until a coarsely ground (about 20 seconds)
Add remaining ingredients (except chocolate) and pulse to combine.
Fold in ⅔ of the chocolate chips with a spatula. (Note - if your food processor and dough get hot while blending wait for it to cool before adding the chocolate or it will all melt.)
Spread dough onto pan and smooth with spatula.
Bake for 25 minutes. Remove from oven and add remaining chocolate for the last 2-4 minutes (so it doesn't turn into chocolate puddles.) Continue baking until edges are golden. Allow to cool for 5 minutes before removing from pan.
Slice & Enjoy!
Notes
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.What I used: 7" springform panThis makes a small pie. If you use a standard size pie plate or springform, increase the recipe by 50% to 100% (double)Cuisinart Food ProcessorSincerely Nuts Raw CashewsOrganic 72% Dark Chocolate Chunks, Organic Coconut Sugar, and Unsweetened Cashew Milk from TargetGround flaxseed from AldiTotonacs Mexican VanillaSherpa Pink Himalayan SaltTo store: keep tightly wrapped at room temp for about 4 days, or refrigerated for 10 days, or frozen for 1 month.Sweetener Swap: You may replace the coconut sugar with any other granulated sweetener, or possibly use ¼ cup maple syrup in place of the sugar, milk and flax (although I haven't tried that).