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™ value 3*
Built-in portion control is always an advantage when you’re dealing with things as delicious as chocolate and peanut butter! These treats are so low in calories, though, feel free to have a couple of ’em!
Prep: 15 minutes
Cook: 40 minutes
Cool: 1 hour
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 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. peanut butter baking chips, chopped
Directions:
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.
MAKES 8 SERVINGS