Vegan Ice cream and Cookies Pie

• ½ cup Harraways quick oats
• 1½ cups chickpeas or white beans
• 1 tablespoon rice syrup
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ tsp himalayan salt
• ¼ cup nut butter
• ¾ cup coconut sugar
• ¼ cup Dairy Free chocolate chips

Method

• Preheat oven to 180 Grease a 20cm springform pan
• Drain and rinse the beans well
• Combine all ingredients except the nut butter and choc chips in a food processor until completely smooth
• Pour half the batter into the springform pan and sprinkle ½ the choc chips on
• Gently warm the nut butter until runny. Swirl over the batter as evenly as possible, then spread remaining batter on top and sprinkle on chocolate chips
• Bake in the centre of the oven for 30 minutes
• Let cool approximately ten minutes before removing from springform
• The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough!
• Top with Killinchy Gold Salted Caramel and Cashew!