Chocolate Cherry Cake Bites
sugar-free chocolate cake mix
light cherry pie filling
neutral flavor non-stick spray
peanut butter powder
creamy peanut butter
Dump cake mix into a large bowl, add pie filling. Stir with a sturdy spoon until everything is moistened. Don't use a mixer!
Silikong egg-bite molds
thoroughly. Fill the cavities of the molds just barely to the top.
Put 1-1½ cups water into the inner pot and place the Silikong molds inside.
Close the IP lid and set to High Pressure for 35 minutes.
Natural release for 10 minutes. Quick-release remaining pressure. When lifting the lid, be careful condensation doesn't run into cakes. Check for doneness with a toothpick.
Let cool in molds for a couple of hours so they firm up.
: Sift powdered sugar over cooled cakes.
: While cakes are cooking, mix powdered sugar and peanut butter powder together. Set aside. When cakes are cooled, sift powdered sugar mixture over top.
: Stir together water, sugar, and creamy peanut butter until smooth. Drizzle over cooled cakes.
Instant Pot Guru