Description
These Mini Flourless Peanut Butter Chocolate Cakes are rich, moist, and gluten-free treats made with black beans for a healthy twist. Perfectly sweetened with a calorie-free sweetener and infused with peanut butter chips, these individual cakes make a delicious and guilt-friendly dessert for any occasion.
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 cooking spray to prevent sticking.
- Make the Batter: In a food processor, combine all the ingredients except the peanut butter chips. Blend until the mixture is completely smooth and evenly mixed, creating a uniform batter.
- Fold in Peanut Butter Chips: Gently fold 1 tablespoon of the chopped peanut butter chips into the batter for bursts of peanut flavor and texture.
- Prepare Muffin Cups: Evenly spoon the batter into the 8 prepared muffin cups, smoothing the tops with a spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips over the top, pressing them lightly into the batter to help them adhere.
- Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes. The cakes are done when a toothpick inserted in the center comes out mostly clean with only a few moist crumbs attached.
- Cool: Remove the cakes from the oven and let them cool completely in the pan, about 1 hour, to set properly before serving.
- Serve: For an extra indulgent touch, drizzle the cooled cakes with melted chocolate sauce. Store any leftovers in the refrigerator.
Notes
- Using a non-calorie sweetener like Truvia keeps the cakes lower in sugar and calories.
- Pureeing the black beans creates a moist, flourless texture, making these cakes gluten-free and protein-rich.
- Egg whites or fat-free liquid egg substitute are used for binding without added fat.
- Optional melted chocolate adds extra decadence but can be omitted for a simpler treat.
- Store leftovers refrigerated to maintain freshness and moisture.
- Allow cakes to cool completely to improve texture and ease removal from the pan.
