Chocolate Lava Cake w/ Raspberry Sauce

Chocolate Lava Cake w/ Raspberry Sauce- (makes 24 mini cakes) serving size - 1 cake2 Cups greek yogurt¾ Cups chocolate almond milk1 ½ Cups oat flour1 ½ Cups cocoa powder1 ½ Cups cane sugar3 eggs1 Cup apple sauce3 teaspoons baking powder1 ½ teaspoons saltNotes: Preheat oven to 325 degrees. Mix all ingredients in a stand mixer until smooth and well combined. Portion ¼ cup batter into cupcake tray. Stuff with ½ ounce frozen ganache ball. Bake for 15-18 minutes until no batter sticks to a butter knife. Allow to cool before serving. Chocolate Ganache Truffle:10 ounces dark chocolate chips (63% if you have it)1/3 Cup Thai Kitchen lite coconut milk½ teaspoon vanilla extractNotes: These can be made the day before to speed up assembling. Place chocolate in a medium-sized bowl. In a pot add coconut milk and vanilla and heat until just about boiling. Immediately add coconut milk to chocolate and let stand for 3-5 minutes,  then stir until creamy and smooth. Cool until completely smooth. Portion into ½ oz balls and freeze completely before adding to the cake batter.Raspberry Sauce- (makes 2 ½ cups)        2 1/2 Cups Raspberries2 Tablespoons lemon juice1 teaspoon vanillaNotes: Combine all ingredients in a pot and cook on low until the raspberries are mushy and the syrup has reduced. Blend and strain out seeds. Cool completely before bottlingServe Lava Cake with a mini scoop of Vanilla Halo Ice Cream (optional) and drizzle with raspberry sauce.Calories 120,  Protein 4g,   Carbs 18g,   Fat 2g,   Sodium 142mg