2 cans white beans or garbanzos (drained and rinsed well)
1 cup quick oats
2 cups pitted dates
3/4 tsp. salt
2 tsp. baking powder
1/4 cup unsweetened applesauce
2/3 cup almond milk
3 TB coconut oil
1 TB vanilla extract
1 cup vegan chocolate chips
1/2 scoop vegan protein powder
Preheat oven to 350 and grease a 10 inch springform pan. Combine all dry ingredients except chips in a large bowl. In a separate bowl, combine all wet ingredients. Put 1/3 of the dry and 1/3 of the wet ingredients into a food processor and blend until super smooth. Scoop out into a bowl and repeat twice more with the rest of the ingredients. Stir in chocolate chips and pour into the springform pan. Bake 35 – 40 minutes and then cool at least 15 minutes before removing from pan.
