Gluten Free Chocolate Chili Cakes

• 2 cups full-fat plain probiotic yogurt
  
  
  
• 2 tablespoons honey
  
  
  
• 1 tablespoon plus 1/2 teaspoon pure vanilla extract
  
  
  
• 1/2 pound Medjool dates, pitted
  
  
  
• 5 ounces cooked beets, chopped (2 cups)
  
  
  
• 4 tablespoons unsalted butter, melted and cooled
  
  
  
• 1/2 teaspoon tamari (optional)
  
  
  
• 1/2 teaspoon baking soda
  
  
  
• 1/2 cup unsweetened cocoa powder
  
  
  
• 1 teaspoon cinnamon
  
  
  
• 1/8 teaspoon cayenne
  
  
  
• Pinch of sea salt
  
  
  
• 3 large eggs 
  
  
• Grated dark chocolate and crushed red pepper, for garnish
  
  
  

Directions

• Step 1
  Line a sieve with cheesecloth and place it over a bowl. Add the yogurt, cover with plastic wrap and refrigerate for 24 hours to drain until thick. Transfer the yogurt to a medium bowl and stir in the honey and 1/2 teaspoon of the vanilla; refrigerate.
  
  
• Step 2
  Preheat the oven to 350°. Line 12 muffin cups with paper liners. In a food processor, combine the dates, beets, butter, tamari (if using), baking soda and the remaining 1 tablespoon of vanilla and puree until smooth. Scrape down the side of the bowl. Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.
  
  
• Step 3
  Spoon the batter into the muffin cups and bake for about 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Transfer the cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours or overnight.
  
  
• Step 4
  Peel the paper liners off the cakes. Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper. Serve cold.