Gluten-Free Chocolate-Chile Cakes

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.