Dark Chocolate Coconut Yogurt Cake Bites

The rich filling of these irresistibly dreamy cake bites is coated with a dark chocolate shell. And they're sweetened naturally!

DARK CHOCOLATE COCONUT YOGURT CAKE BITES [VEGAN, GLUTEN-FREE]

INGREDIENTS

Dry Ingredients:

• 1-1/2 cup all-purpose gluten-free flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon pure stevia extract powder

Wet Ingredients:

• 1 teaspoon vanilla extract
• 1 cup unsweetened applesauce
• 1/3 cup non-dairy milk
• 1/3 cup oil
• 1 tablespoon distilled white vinegar

For Yogurt Cake Bites:

• 1 cake (see ingredients above)
• 1/4 cup organic coconut flour
• 3/4 cup vegan coconut yogurt

For the Dark Chocolate Shell:

• 4 ounces unsweetened baking chocolate
• 1/2 cup coconut oil
• 1/2 teaspoon pure stevia extract powder
• 2 teaspoons agave nectar

PREPARATION

1. To make the cake: Preheat oven to 350°F. In a large mixing bowl, whisk together all dry ingredients and set aside. In another mixing bowl, mix all wet ingredients. Pour the wet ingredients mixture into the dry ingredients and then use a spatula to mix until just combined. Transfer the cake batter into a cake pan and bake for 30 minutes until a cake tester (such as toothpick) inserted into the center comes out clean. Place the pan onto a cooling rack and let it stand for 5 minutes before removing the ring. Let it cool completely. Approximately 1-1 1/2 hours.
2. Briefly break the cake by hand. Crush the chunks and blend with coconut flour in a food processor until fine crumbs forms. Pour yogurt into the processor and pulse again.
3. Wear disposable kitchen gloves, divide the cake-yogurt dough into 18 pieces, and roll each ball between palms to form smooth balls. Place the cake balls onto a parchment paper lined baking dish and freeze the cake balls for 30 minutes.
4. Meanwhile, cut the baking chocolate into small chunks and then place the chunks into a microwave-proof bowl. Heat in microwave for 50 seconds and stir every 10 seconds. When the chocolate is melted, add the remaining chocolate shell ingredients and stir until smooth. It should be thick and somewhat runny.
5. Use two forks to roll each cake ball in the chocolate until completely covered. Scoop the ball out with the fork and let the ball rest on the fork for a few seconds in order to drip off the extra chocolate. Carefully nudge the chocolate coated cake ball onto the parchment paper or wax paper lined dish. Refrigerate until the chocolate shell is hardened. Store in refrigerator and serve cold. These cake bites can be stored in freezer for up to 1 month.

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