Double Chocolate Whoopie Pies


I don’t normally like buying kitchen items that are one-trick ponies.  Why have a garlic press when you already have a knife?  I made an exception for a Whoopie Pie pan.  I was at Homegoods and saw one for $9.99.  That’s doable.  I never realized Whoopie Pies are a regional thing, until I moved to California and nobody here knew what they were.  Guess it’s like Drake’s, boy I really love Devil Dogs.  These cakes take after the Devil Dog, in the chocolate cake, cream filling kind of way.  But these are rich, let me tell you.  Somehow I found a way to eat two, oops!  

Double Chocolate Whoopie Pies
Cake:
2 cups almond flour
1/3 cup cocoa powder
1/4 cup coconut crystals
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1 Tbls apple cider vinegar
2 eggs
1/3 cup chocolate chips

Filling:
1/2 cup dates, packed
3 Tbls coconut cream
1 Tbls coconut milk, canned
3 Tbls maple syrup
1 tsp vanilla

Allow dates to soak in water for 30 minutes, then preheat oven to 350 degrees.
In a large bowl, mix together dry ingredients for cake, except chocolate chips.  In a small bowl, beat eggs together with vanilla and apple cider vinegar.  Add your wet ingredients to dry and mix thoroughly.  Mix in chocolate chips.  Portion batter into whoopie pie pan, or onto parchment, about 1/3 cup per cake.  Bake for 12 minutes, or until toothpick comes out clean.  
While your cake cooks, prepare your filling.  Add dates to bowl of food processor and pulse until broken down.  Add the rest of your ingredients and turn on until desired consistency is reached.  Mine was rather thick.
Allow cakes to cool before slathering with filling and making the pies.



Comments

  1. Is this like a giant Mounds bar or what?? Looks amazing :) Katie, the recipes and photos look fantastic! Go, go, go :)

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