Description
These Mini Flourless Peanut Butter Chocolate Cakes are a decadent and guilt-free treat combining rich chocolate, creamy peanut butter chips, and the natural moistness of beans and pumpkin. Perfect for a gluten-free dessert, they offer a unique blend of flavors and textures without any flour, making them an ideal indulgence for those seeking a healthier sweet option.
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
Mix-Ins and Toppings
- 3 tablespoons peanut butter baking chips, chopped (1 tablespoon folded into batter, 2 tablespoons for topping)
- Optional: melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously spray 8 cups of a 12-cup muffin pan with nonstick spray to ensure easy removal of the cakes.
- Make the Batter: Place all ingredients except the peanut butter chips into a food processor. Puree the mixture until completely smooth and uniform, ensuring all beans and other ingredients are well incorporated.
- Fold in Peanut Butter Chips: Carefully fold in 1 tablespoon of the chopped peanut butter chips into the smooth batter to distribute bursts of peanut butter flavor.
- Prepare Muffin Cups: Evenly divide the batter among the 8 prepared muffin cups, smoothing out the tops. Then, sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, gently pressing them into the batter.
- Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center — it should come out mostly clean with a few moist crumbs.
- Cool: After baking, let the cakes cool completely in the pan for about 1 hour to set properly and enhance flavor.
- Serve: Drizzle the cooled cakes with melted chocolate sauce if desired for an extra decadent touch. Store leftovers in the refrigerator.
Notes
- Using black beans helps keep the cakes moist and adds protein and fiber without flour.
- Egg whites or liquid egg substitute keep the recipe lower in fat but still provide structure.
- If you prefer, substitute Truvia with any preferred no-calorie sweetener.
- The peanut butter chips add delightful texture and flavor; stirring some inside and sprinkling some on top creates contrast.
- Ensure to fully cool the cakes before removing them from the pan to avoid breakage.
- Refrigerate leftovers to maintain freshness and texture, consuming within 4-5 days.
- For vegan adaptation, use a vegan egg substitute and ensure peanut butter chips are dairy-free.
