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Nutrition Facts
Serving Size 126 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 55 mg 2%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 10 g
Vitamin A 4% Iron 15%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Petit Flourless Chocolate Cakes
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

10 Oz H-E-B Organics Bitter-Sweet Chocolate Baking Chips
1/2 Oz coconut oil
5 large eggs, room temperature
1 cup(s) granulated sugar
1 Tbsp vanilla bean paste, or vanilla extract
15 Oz Central Market Organics Garbanzo Beans, with liquid
1/4 cup(s) cocoa powder
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Preheat oven to 325˚F.
Melt chocolate chips and coconut oil together in a double boiler. Stirring occasionally.
In a large bowl whisk together room temperature eggs, sugar and vanilla. Set aside.
Blend chickpeas with liquid and cocoa powder together until smooth.
Carefully whisk in melted chocolate mixture into the eggs, and mix until smooth, then whisk in bean mixture.
Divide mixture into 8 ramekins. Place ramekins on a large roasting pan and fill the pan 1/2 way up with water. Place pan into preheated oven and bake for 20 to 30 minutes until cake has set.
Serve warm with fruit or non-dairy whipped topping.


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