If you know me, chances are you know that I have a very open mind when it comes to eating healthy. By an open mind, I mean that I have some downright strange eating habits... I tend to sit only at the extreme ends of the food-health spectrum. Either I eat very healthy (tofu & cabbage stir fry) or very unhealthy (poutine and ice cream sundaes). For example, I think it's perfectly reasonable- in fact, logical, to eat just a salad and dessert for dinner. And by dessert, I mean DESSERT. As in I made a fresh batch of brownies and am topping them with ice cream, berries, chocolate chips, and a sprinkle of coconut. Since I love dessert so much, I like to find ways to make my desserts "healthy" (really, I just mean "less unhealthy"...there's still a good amount of sugar and chocolate in these recipes).
One of the best ways I've found to make "healthy" dessert is to substitute flour and butter with puréed chick peas. If you're not into "healthy" desserts, this probably sounds pretty gross to you, but let me tell you- it's actually delicious and ingenious! Instead of empty carbs and fat, your favourite dessert now comes packed with protein, fibre and some extra vitamins; because they're full of so much good stuff, eating chickpeas regularly can help reduce risk of heart disease, diabetes, and cancer! These desserts can be enjoyed with a bit less guilt, and according to me can even be enjoyed for breakfast since they're loaded with protein!
The recipe I am sharing with you today is from my favourite dessert blog, Chocolate Covered Katie. I came across her blog three years ago, and she is the one I can thank for basically my entire repertoire of "healthy" dessert recipes. She always has variations suggestions for her recipes to suit many different dietary needs.
Pumpkin Chocolate Chip Deep Dish Cookie is one of my favourite fall treats. It swaps chickpeas in for flour and butter, and includes a nice blend of pumpkin, cinnamon, and chocolate chips. The nuttiness of the chickpeas makes it a scrumptious autumn treat, served warm with a cup of tea. Mmm. Perfect for a cool fall day!
|I opted for roasted rather than canned pumpkin for this recipe, since it's Ontario pumpkin season.|
|Fresh out of the oven!|
I make two changes to Chocolate Covered Katie's recipe. First, I use chopped up fair trade chocolate bars (one dark chocolate and one milk chocolate) rather than chocolate chips. Second, I add extra pumpkin, because I really like pumpkin :) I usually add somewhere between 1/2 cup (if I'm using canned pumpkin) and 1 full cup (if I'm using fresh pumpkin), rather than the 1/4 cup the recipe calls for. Even with the extra pumpkin, this recipe isn't super pumpkin-y, but it still tastes like fall comfort to me!
Have you tried any "healthy" dessert recipes? Do you have any recommendations? Leave a comment below!