Description

These Mini Flourless Peanut Butter Chocolate Cakes are a delightful, guilt-free treat that combines rich cocoa, creamy peanut butter chips, and wholesome black beans for a moist, protein-packed dessert. Perfect for gluten-free and low-calorie diets, these cakes are naturally sweetened with calorie-free sweetener and enhanced with pumpkin and applesauce for added moisture and nutrition.

Ingredients

Scale

Dry and Base Ingredients

1 (15 oz) can black beans, drained and rinsed
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)

Wet Ingredients

½ cup (about 4 large) egg whites or fat-free liquid egg substitute
⅓ cup unsweetened applesauce
⅓ cup canned pure pumpkin
1 teaspoon vanilla extract

Add-ins and Garnish

3 tablespoons peanut butter baking chips, chopped
Optional: melted chocolate sauce for drizzling

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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: Combine black beans, cocoa powder, egg whites (or liquid egg substitute), applesauce, pumpkin, sweetener, baking powder, vanilla extract, and salt in a food processor. Puree until the mixture is completely smooth and uniform with no lumps.
Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of chopped peanut butter chips into the smooth batter to distribute them evenly without overmixing.
Prepare Muffin Cups: Spoon the batter evenly into the 8 prepared muffin cups, smoothing out the tops with the back of a spoon or spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, then press lightly so they stick onto the batter surface.
Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool: Remove the pan from the oven and let the mini cakes cool completely in the pan for about 1 hour. Cooling helps them set and develop their texture.
Serve: Optionally drizzle the cooled cakes with melted chocolate sauce for an extra decadent touch. Serve immediately or refrigerate leftovers in an airtight container.

Notes

Black beans provide a moist texture and protein, making this dessert gluten-free and flourless.
If you prefer a sweeter cake, adjust the sweetener quantity to taste.
Using egg whites keeps the cakes light and protein-rich without added fat.
Peanut butter chips can be substituted with mini chocolate chips for a different flavor twist.
Refrigerate leftovers for up to 5 days; bring to room temperature before serving for best texture.
For vegan adaptation, substitute egg whites with flax eggs and ensure peanut butter chips are dairy-free.