Chocolate Lava Cake w/ Raspberry Sauce- (makes 24 mini cakes) serving size – 1 cake

2 Cups greek yogurt

¾ Cups chocolate almond milk

1 ½ Cups oat flour

1 ½ Cups cocoa powder

1 ½ Cups cane sugar

3 eggs

1 Cup apple sauce

3 teaspoons baking powder

1 ½ teaspoons salt

Notes: 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 milk

½ teaspoon vanilla extract

Notes: 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 Raspberries

2 Tablespoons lemon juice

1 teaspoon vanilla

Notes: 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 bottling

Serve 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