Spring is here! Yay. Oh wait, is it really? Judging by the way it looks outside I would say it’s still winter. Today’s forecast promised snow, rain, sleet, everything but the warm sunshine I crave so much. Well at least the brand new frozen yogurt shop finally opened up next to my job and at about 2pm I will be visiting for an afternoon treat. I’m keeping my fingers crossed that they carry coconut flavor.
The recipe I am about to share with you is simply amazing. These Skinny Cake Balls have been called “crack” by people that tasted them. I made a batch to go with Kurt to his job and they were a big hit. I compare them to truffles. They have that gooey consistency. Not only are these cake balls super moist, but they are low fat as well. So you won’t feel guilty indulging a little. Instead of sour cream I used fat free plain Chobani and replaced oil with apple sauce.
Since you need to bake a regular cake first, there is no special equipment needed either. No need for a cake pop mold, just your clean hands. I baked a 13×9 cake first, crumbled it into a bowl and mixed in some frosting and fat free plain Chobani yogurt. After that I rolled the mixture into balls and let them set in the freezer for about 30-45 minutes. Once done my Skinny Cake Balls were dipped into melted chocolate, topped with shredded coconut, nuts or left alone. At that point I couldn’t wait for them to sit in the fridge, so I devoured one. If you have the patience place in fridge for about 15 minutes so the outside chocolate could harden a bit.
Skinny Cake Balls
Total time
Author: Kathy Steger
Serves: 25 balls
- 2 cups all purpose flour
- 1 package instant chocolate pudding
- 1 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- ¾ cup unsweetened cocoa powder (I used Hershey’s)
- 1½ cup hot coffee
- 1¼ cup sugar
- 3 tbsp coconut oil
- 5 oz sweetened apple sauce
- 1 whole egg
- 2 egg whites
- ⅓ cup fat free greek yogurt (i used Chobani)
- 1 container cream cheese frosting
- 2 tbsp fat free Chobani yogurt
- For the chocolate coating
- ½ package semi sweet dark chocolate chips
- ¼ cup almond coconut milk
- Toppings of your choice: I used nuts, coconut flakes and butterscotch chips
- Preheat oven to 325 degrees. Oil and flour a 13×9 baking dish.
- To prepare wet ingredients whisk together cocoa powder and hot coffee in a separate bowl.
- To prepare dry ingredients combine flour, chocolate pudding mix, baking soda, baking powder and salt in a medium bowl. Mix and set aside.
- In a stand mixer on low speed combine sugar and coconut oil and blend until incorporated.
- Add applesauce and continue mixing.
- Add egg whites and the whole egg, mix to combine well.
- Mix in greek yogurt.
- Add wet and dry ingredients a third at a time, allowing to incorporate well. Be sure to scrape all the sides and mix one last time.
- Pour into the baking dish. Bake about 35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cake cool then crumble into a bowl.
- Mix with frosting and 2 tbsp Chobani. Shape into balls and set on a cookie sheet.
- Place in a freezer for 30-45 minutes.
- Meanwhile melt chocolate chips with coconut milk. Dip each ball into melted chocolate, set back on a cookie sheet. Sprinkle with your favorite toppings.
- Let sit in a fridge for about 15 minutes. Enjoy
- Keep in the fridge.
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