I know that recently I wrote about wanting to keep off of sugar. Well…I finally gave in to temptation.
Last night I made this:
Except for not adding salt, I followed this recipe to the letter.
(Note: Chocolate-Covered Katie is the blog I turn to when I feel like lusting after healthy-but-sinful sweets. Her Deep-Dish Cookie Pie did not disappoint.)
I made mine with white kidney beans. Now…If you’re afraid of baking with beans, please don’t be. Just be sure to have realistic expectations. I’ve made black bean brownies exactly two times. Hence, when I blended the ingredients for this pie, I remembered a saying I came up with during my brownie adventures:
“This’ll taste better in the morning.”
I don’t know what it is. But in my opinion bean-based desserts taste 1000 times better the day after they’re made.
Otherwise, if you try to eat them a few minutes out of the oven, they tend to taste…
As I write this, it’s been nearly 24 hours, and there’s only one piece of my dessert left. Maybe it was the chocolate chips that pulled everything together. But I swear on everything I own, it tastes exactly like a large chocolate chip cookie.