Description
These Mini Flourless Peanut Butter Chocolate Cakes are rich, moist, and packed with flavor, combining black beans, cocoa, and peanut butter chips for a guilt-free indulgence. Perfect for a gluten-free treat, they are naturally sweetened with applesauce, pumpkin, and calorie-free sweetener, making them a healthier dessert option that doesn’t compromise on taste.
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 during baking.
- Make the Batter: Combine the black beans, unsweetened cocoa powder, egg whites or liquid egg substitute, unsweetened applesauce, canned pure pumpkin, calorie-free sweetener, baking powder, vanilla extract, and salt in a food processor. Puree everything until the mixture is completely smooth and uniform in texture.
- Fold in Peanut Butter Chips: Gently fold one tablespoon of the chopped peanut butter baking chips into the batter, ensuring even distribution without overmixing.
- Prepare Muffin Cups: Evenly spoon the batter into the 8 prepared muffin cups. Smooth out the tops with the back of a spoon or spatula. Sprinkle the remaining two tablespoons of chopped peanut butter chips on top of each cake, pressing lightly into the batter so they adhere during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 35 to 40 minutes. To check doneness, insert a toothpick into the center of a cake—it should come out mostly clean with a few moist crumbs attached.
- Cool: Remove the pan from the oven and let the cakes cool completely in the pan, approximately 1 hour. This step helps them set and makes them easier to remove without breaking.
- Serve: For an extra decadent touch, drizzle the cooled cakes with melted chocolate sauce before serving. Store any leftovers in the refrigerator to maintain freshness.
Notes
- These cakes are naturally gluten-free and flourless, making them suitable for those avoiding gluten.
- Using black beans adds protein and fiber while keeping the cakes moist.
- You can substitute the peanut butter baking chips with chopped peanuts or peanut butter chunks for texture variation.
- Egg whites can be replaced with a suitable vegan alternative if desired, but texture may vary.
- Refrigerate leftover cakes and consume within 3-4 days for optimal freshness.
- Optional melted chocolate drizzle can be made by gently melting dark or semi-sweet chocolate chips with a little coconut oil or butter.
