Description
Delicious and healthy mini flourless peanut butter chocolate cakes made with black beans, cocoa powder, and peanut butter chips. These gluten-free, protein-rich treats are sweetened with a calorie-free sweetener and are perfect for satisfying your chocolate craving without the guilt.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- â…“ cup unsweetened applesauce
- â…“ cup canned pure pumpkin
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons peanut butter baking chips, chopped
Optional
- melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously spray 8 cups of a 12-cup muffin pan with nonstick spray to prevent sticking.
- Make the Batter: In a food processor, combine all ingredients except the peanut butter chips. Puree until the mixture is completely smooth and uniform in texture.
- Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of the chopped peanut butter chips into the batter for a nice texture contrast without overmixing.
- Prepare Muffin Cups: Distribute the batter evenly into the 8 prepared muffin cups. Smooth out the tops with a spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, pressing them lightly into the batter so they stick while baking.
- Bake: Place the muffin pan in the oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center of a cake; it should come out mostly clean.
- Cool: Remove the mini cakes from the oven and let them cool completely in the pan for about 1 hour. This helps them set properly and improves texture.
- Serve: Before serving, drizzle the cooled cakes with melted chocolate sauce for an extra layer of decadence. Store any leftovers refrigerated.
Notes
- Use a food processor for the smoothest batter texture.
- Drizzling with chocolate sauce is optional but adds a rich finish.
- Refrigerate leftovers to maintain freshness and texture.
- Substitute the egg whites with a fat-free liquid egg substitute to keep the recipe low fat.
- Ensure muffin pan is well-sprayed to prevent sticking since these cakes contain no flour.
