This pie is healthy enough to eat for breakfast, but tastes like dessert.
It's full of fiber, so it will keep you full for a while.
It does, however, have one secret ingredient....
It's become pretty common for bakers to use black beans in brownies, but how about pudding?
One of my favorite treats is a simple chocolate pudding made with black beans, almond milk, and cocoa. I incorporated this pudding into my pie to make a frozen "dark chocolate" layer.
Don't be afraid; I swear you can't tell the beans are in there!
I then covered the pudding with "ice cream" and a chocolate drizzle.
The pie makes 8 servings, each under 200 calories.
- 1/3 cup Grape Nuts
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached wheat flour
- 1/3 cup melted Bestlife buttery spread
- 2 tbs. unsweetened almond milk
- 1 tbs. water
- 8 drops stevia extract
- 1 can (15 oz.) black beans, rinsed and drained
- 1/4 cup unsweetened almond milk
- 1/4 cup cocoa powder
- 1/2 tsp. stevia extract
- 1 cup frozen banana slices
- 1/2 cup unsweetened almond milk
- 2 tbs. cocoa powder
- Preheat oven to 375º
- Combine crust ingredients in small mixing bowl
- Press crust into oiled pie tin and bake for 10 mins.
- Let cool for about 5 minutes
- Combine pudding ingredients and pulse in food processor until smooth
- Pour into pie crust and place in freezer
- Combine ice cream ingredients and blend in food processor
- Combine chocolate chips and 2 tbs. almond milk in small mixing bowl and microwave for 50 seconds, stir, and then 30 more seconds
- Remove pie from freezer and spread ice cream over top
- Drizzle chocolate sauce across pie and freeze for 30 mins.
- Slice and then re-freeze
- Thaw before eating, or just microwave for 35 seconds (if you're impatient like me)