You know what happens when you run out of sugar?
You mash an avocado and mix it with chocolate.
Yeah, I put avocado in my cake. And you know what, it is good. And kind of, like healthy!
So on Sunday I had these big plans to make these fancy triple chocolate cake balls. Full of sugar, chocolate, butter and more chocolate. But then I went to grab the sugar only to find a very empty container. Not a grain of sugar was left. Now normally this is not a problem. I always have plenty of backups. Well I guess not always, cause when I went to get those they were nowhere to be found.
Backups = Gone.
Panic mode hit. No sugar!
Now there was no way I was going to the store on Superbowl Sunday. I am pretty crazy, but not that crazy!
So I kept the cake ball idea, but tossed the white sugar and butter and swapped in some avocado and whole wheat flour. I had no sugar but like 15 avocados. When Hass avocado’s are on sale for 77 cents (people 77 cents) you buy a lot. A lot!
I of course kept the chocolate. For the antioxidants! Never skimp on the chocolate.
Because we are baking the avocado I promise you can not taste it. All it does is moistness to the cake without adding any unhealthy fat! Winner, winner! As for the sugar, I used a little brown sugar to sweeten things just a little.
Then I proceeded to cover these moist fudgy cake balls in a dark chocolate coating. For more antioxidants.
Tripple Chocolate Cake Balls…….and they are healthy!
Servings: 30 Balls
Calories Per Serving: 205 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 cup avocados mashed very well, about 1 1/2 avocados
- 1 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup plain greek yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- for the balls
- 4 ounces light cream cheese
- 1/2 cup semi-sweet chocolate chis
- 12 ounces dark chocolate
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- Make the cake: Preheat the oven to 350 degrees F. Grease an 8 inch pyrex pan. Mash or puree the avocado's. You do not want any clumps, none!
- Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the avocado puree, brown sugar, eggs, greek yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
- Pour into the prepared dish and bake for 20 to 30 minutes. You want to remove this on the earlier side. When the cake is cooked, but on the underdone side. Let cool 10 minutes.
- Using a spoon scoop the cake into a large bowl and crumble into pieces. You want to do this well the cake is still pretty hot. Then add the cream cheese. Mix until the cream cheese is combined and there is no white streaks.The cake will be moist and packable. Add the 1/2 cup semi-sweet chocolate chips and stir unti just combined.
- Line two baking pans with wax paper. Roll the cake into 1 1/2-inch balls. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 20 minutes. You want the balls to be firm but not frozen.
- In a microwave safe bowl microwave the dark chocolate in 30 second intervals stirring each time until melted.
- Remove the balls from the fridge. Place one ball at a time in the dark chocolate. Using a fork coat the balls in chocolate and then lift out and shake off any excess chocolate. Place back on the waxed lined baking sheet. Repeat with remaining balls.
- Place back in the fridge for 10 to 20 minutes to help the chocolate harden faster.
- Store these in the fridge or in a cool dark place.
I’ll have some avocado with my chocolate, please.