Happy Valentine’s Day ya’ll,
You know, I just love Valentine’s Day. Of course I love my family and friends any other day of the year, but Valentine’s Day gives me even more of a reason to show my loved ones just how much they are loved by me. This usually comes in some form of a handmade card, flowers, spa gift certificates, or of course, a homemade dessert. Whether it’s candy, cookies, or brownies, I love to make Valentine’s Day desserts. There is just something I love about Valentine’s Day, which is that it allows us to indulge in those special sweets without the guilt…to me, it is literally an excuse to eat more candy than usual. For example, I just cannot get enough of those Reese’s Peanut Butter Hearts that you can only find around Valentine’s Day. I even get a bit upset when the holiday is over because those peanut butter hearts are somehow just ten times better than the everyday peanut butter cup. I imagine that it’s because little elves make them with ten times more love for Valentine’s Day…taking extra care in the crafting and packaging process. This year I have decided to show my love for my special roomate…my sister, and what better way to show some sisterly love than through a sinful dessert that she can actually eat. I stumbled upon the recipe a while back and modified it to include walnuts and raspberries…just to give the dessert that sweet, tart, and nutty texture…YUM! It just so happened that the recipe is gluten-free and let me tell you, you will hardly miss the flour in these baby bundts. This just may be my go to dessert for Valentine’s Day from now on!!! I would suggest serving these baby bundts dusted with powdered sugar and topped with homemade whipped cream. These babies really said “I love you” to my sister…just shows how much I appreciate her food allergies. I hope that you are able to show some love to your sweetheart’s this Valentine’s Day. I can guarantee you that this dessert will knock their socks off!!!
1 15 oz. can no-salt-added black beans (don’t be scared…you can’t taste them one bit), drained and rinsed (unless you want give your Valentine an upset stomach, I suggest you wash the beans beforehand…if you know what’s good for the both of you)
3 large eggs
1/3 c. melted butter
1/3 c. cocoa powder
pinch of salt
2 tsp. Mexican vanilla extract
1/2 c. plus 2 Tbs. granulated sugar
1/3 c. carob chips (you can also use semi-sweet chocolate chips if you prefer)
1/3 c. finely chopped walnuts
6 oz. fresh raspberries
1. Pre-heat the oven to 350 F.
2. Spray 4 mini bundt cake pans with cooking spray.
3. Using a blender or food processor, process ingredients 1-7 until well blended into a smooth batter.
4. Fold in the carob chips and walnuts.
5. Evenly distribute the batter into the four mini bundt pans.
6. Top each filled pan with the fresh raspberries.
7. Bake for 30-35 minutes or until a toothpick inserted into each cake comes out clean.