Mayan Chocolate-Avocado Yogurt Cakes
Avocado is commonly used in raw chocolate pudding to lend it fudgy awesomeness and added nutritional firepower. These cheesecake-like yogurt cakes take this idea up a culinary notch with a little fiery kick. If there is some leftover chocolate avocado topping, grab a spoon and consider it an instant reward for the cook.
Although they contain healthy ingredients, these mini cakes are a decadent treat. Consider cutting them in half to keep serving size and sugar intake in check.
2 cups (500 mL) organic rolled oats, gluten free if desired
3/4 cup (180 mL) raw almonds
1 cup (250 mL) dried cherries
1/4 cup (60 mL) melted coconut oil
2 Tbsp (30 mL) + 1/4 cup (60 mL) honey
2 cups (500 mL) plain Greek yogurt
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) + 1/8 tsp (0.5 mL) cayenne or chili powder
1/8 tsp (0.5 mL) salt
3/4 cup (180 mL) milk
2 Tbsp (30 mL) coconut sugar or other raw-style sugar
1 tsp (5 mL) vanilla extract
1 Tbsp (15 mL) gelatin
1/4 cup (60 mL) shredded dried, unsweetened coconut (optional)
Place oats and almonds in food processor container and process until nuts are pulverized. Add dried cherries, coconut oil, and 2 Tbsp (30 mL) honey; process until mixture sticks together when squeezed between your fingers.
Divide oat mixture among 24 standard-sized silicone or paper-lined metal muffin cups and press down firmly to form even, flat crusts. Place pan in refrigerator while you prepare the topping.
Purée together yogurt, avocado flesh, cocoa powder, cinnamon, cayenne or chili powder, and salt in food processor.
In medium-sized saucepan over medium heat, bring milk, 1/4 cup (60 mL) honey, sugar, and vanilla to a very light simmer. Stir together gelatin and 2 Tbsp (30 mL) water in small bowl until gelatin reaches an applesauce consistency. Add gelatin to hot milk mixture and stir until gelatin has dissolved.
Add hot milk mixture to avocado mixture in food processor and blend until combined. Place in muffin cups on top of crusts. Sprinkle coconut on top if using. Refrigerate until set, at least 2 hours.
Each cake contains: 147 calories; 5 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 19 g total carbohydrates (11 g sugars, 3 g fibre); 19 mg sodium