Flourless Peanut Butter Chocolate Cakes

This creamy decadent chocolate peanut butter layer cake is the perfect end to any meal.

Flourless-Peanut-Butter-Chocolate-Cakes

Yield :

  • MAKES 8 SERVINGS
  • Smartpoints: 3

Ingredients :

  • One 15-oz. can black beans, drained and rinsed
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canned pure pumpkin
  • 1/4 cup Truvia spoonable calorie-free sweetener
  • 1 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 3 tbsp. peanut butter baking chips, chopped

Preparation :

  • Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.
  • Place all ingredients except peanut butter chips in a food processor. Puree until completely smooth and uniform.
  • Fold in 1 tbsp. chopped peanut butter chips.
  • Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops. Sprinkle with remaining 2 tbsp. chopped peanut butter chips, and lightly press into the batter.
  • Bake until a toothpick (or knife) inserted into the center of a cake comes out mostly clean, 35 – 40 minutes.
  • Let cool completely, about 1 hour.

Refrigerate leftovers.

Nutritional Info :

  • MAKES 8 SERVINGS
  • 1/8th of recipe (1 cake): 105 calories
  • 2.5g total fat (1.5g sat fat)
  • 326mg sodium
  • 21.5g carbs
  • 4.5g fiber
  • 4g sugars
  • 6g protein
  • SmartPoints   3

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