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Mini Flourless Peanut Butter Chocolate Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 32 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Mini Flourless Peanut Butter Chocolate Cakes are a decadent, guilt-free treat combining rich cocoa and creamy peanut butter chips with wholesome black beans for a gluten-free, protein-packed dessert. Perfect for a healthier indulgence, these moist and flavorful cakes are easy to make and ideal for sharing.

Ingredients

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
  • ⅓ cup unsweetened applesauce
  • ⅓ 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

  1. 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.
  2. Make the Batter: Place black beans, cocoa powder, egg whites, applesauce, pure pumpkin, Truvia sweetener, baking powder, vanilla extract, and salt into a food processor. Puree the mixture until it is completely smooth and uniform in texture, ensuring no bean chunks remain.
  3. Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of the chopped peanut butter chips into the smooth batter for bursts of peanut buttery goodness throughout the cakes.
  4. Prepare Muffin Cups: Evenly distribute the batter into the prepared 8 muffin cups, smoothing out the tops with a spoon or spatula. Then sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top and press lightly to help them adhere.
  5. Bake: Place the muffin pan in the oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out mostly clean with only a few moist crumbs.
  6. Cool: Remove the pan from the oven and allow the cakes to cool completely in the pan for about 1 hour. This cooling step helps them set and improves texture.
  7. Serve: For an extra decadent touch, drizzle the cooled cakes with melted chocolate sauce before serving. Store any leftovers in the refrigerator.

Notes

  • Using black beans provides protein and fiber while keeping the cakes moist and flourless.
  • If you prefer vegan, substitute egg whites with an appropriate egg replacement, but texture may slightly vary.
  • Refrigerate leftovers to keep cakes fresh up to 3-4 days.
  • Feel free to swap peanut butter chips with dark chocolate chips for different flavor variations.
  • Ensure the batter is completely smooth to avoid bean lumps in the final cakes.

Find it online: https://slsrecipes.com/mini-flourless-peanut-butter-chocolate-cakes-recipe/