Individual Chocolate Peanut Butter Cakes

By tinathorn

Nutrition Facts: 152 calories, 9 g fat, 18 g carbohydrate, 3 g fiber, 8 g protein

Ingredients

• PB Crust:
• 2 tablespoons Splenda granulated
• 1/4 cup peanut flour
• 1-2 tablespoons water
• Chocolate Cake:
• 1 tablespoon Earth Balance buttery spread (we were out of butter)
• 2 squares unsweetened chocolate (2 ounces), chopped
• 1/2 cup unsweetened almond milk, divided (I use Almond Breeze Vanilla)
• 1/4 cup Splenda granulated
• 1/4 cup xylitol (50 g)
• 1/4 cup peanut flour
• 1/4 teaspoon baking powder

Details

Adapted from askgeorgie.com

Preparation

Step 1

1. Preheat oven to 300 degrees F. Lightly mist 5 wells of a muffin tinwith cooking spray.

2. In a small bowl, stir together Splenda and peanut flour for crust. Add 1 tablespoon water and stir. Add additional water in small amounts until mixture is the consistency of cookie dough. Divide between muffin wells and press evenly into the bottom.

3. To prepare cake: Place spread (or butter), chocolate and 1/4 cup almond milk in a small saucepan and heat over low flame until melted. Stir until smooth, then add remaining 1/4 cup almond milk, xylitol and Splenda. Stir again until smooth, and turn off heat.



4. Whisk peanut flour and baking powder together in a small bowl (I used the same one I mixed the crust in) breaking up lumps. Add to chocolate mixture and whisk vigorously for 10 seconds (to ensure there are no lumps, but don’t overmix or it won’t rise properly).

5. Pour into prepared muffin wells, and bake for 25 minutes.

6. Cool for at least 15 minutes (don’t worry if they collapse a bit, you’re going to flip them upside down anyway). Place a cutting board or platter over the muffin tin and invert it. Mine slid right out but you can rap the bottom if they need some encouragement.

Store extras, covered, in the refrigerator.

Makes 5 individual portions of chocolate-peanutbuttery bliss