I’m a big fan of Hungry Girl and other food writers who have made a career out of helping people eat healthier without sacrificing taste. This recipe is a variation of one that Hungry Girl first posted. I’ve discovered that some people in my family cannot digest sugar substitutes, so this recipe calls for granulated sweetener–your choice. I use either coconut sugar or Stevia baking blend. I also substitute Himalayan sea salt.
Preheat oven to 350 degrees. Line an eight-inch round cake pan with aluminum foil and spray lightly with oil.
In a food processor, combine the following:
1 can black beans, drained and rinsed well
1/2 cup egg whites
1/2 cup cocoa powder
1/3 cup pumpkin puree (not pumpkie pie mix)
1 snack container unsweetened applesauce
1/4 tsp. Himalayan sea salt
1 tsp. vanilla
1 1/2 tsp. baking powder (use aluminum-free)
1/4 cup granulated sweetener (again, I like either coconut sugar or Stevia baking blend
Blend until it becomes a puree. Stir in 1 tbsp. mini chocolate chips. Fold into your prepared cake pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Press 2 more tbsp. mini chocolate chips onto the top. Allow to cool.