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
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