- 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
How to make this recipe
- 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.
- 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.
- 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.
- 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.
The cakes and frosting can be refrigerated separately for up to 4 days.