Black Bean Mint Brownie Cheesecake Cups
Print recipe| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Dessert |
Ingredients
- 1 can no salt added Black Beans (15.5 ounces)
- 1 scoop PEScience Chocolate protein
- 1/4 cup dark cacao powder (I used Hershey's)
- 1 Large whole egg
- 1/4 cup Mint Brownie MuscleEgg egg whites
- 3 heaped tablespoons Buff Bake "Cookie" Almond Butter
- 1 teaspoon vanilla extract
- 60 drops Double Chocolate Sweet Leaf Stevia
- 3/4 teaspoons baking powder
- 1/4 cup Enjoy Life Mini Chocolate Chips
- 1/2 cup 0% Fage greek yogurt (** FILLING **)
- 40 drops Peppermint Sweet Leaf Stevia (** FILLING **)
- 1 tablespoon Sugar Free Cheesecake pudding mix (** FILLING **)
- 1/4 cup almond milk (** FILLING **)
- 2-3 drops peppermint extract (** FILLING **)
- 1 tablespoon Andes chopped minis (** FILLING **)
Optional
- 2-3 drops green food coloring (** FILLING **)
Directions
| Step 1 | |
| Preheat oven to 350 degrees and coat a muffin tin with non stick spray. | |
| Step 2 | |
| Combine all brownie ingredients (EXCEPT chocolate chips) in a food processor. Blend until smooth. | |
| Step 3 | |
| Stir in chocolate chips and divide batter evenly into muffin tin. | |
| Step 4 | |
| Bake for 12-15 minutes, remove from oven. Using another muffin tin or the bottom of a narrow glass (this worked best for me), press brownies down to create a "bowl". Let cool completely. | |
| Step 5 | |
| Prepare filling by combining greek yogurt, cheesecake mix, stevia, almond milk, extract, and food coloring (optional). | |
| Step 6 | |
| Fill each brownie with pudding mixture and top with chopped mints. | |
Note
NUTRITIONAL INFORMATION (makes 12 brownie cups): calories- 94, fat- 3 grams, carbs- 11 grams, protein- 7 grams (per cup with filling and mints)