Vegan Chocolate Whoopie Pies with Pink Vanilla Cashew Cream
Vegan Chocolate Whoopie Pies with Pink Vanilla Cashew Cream is a gluten free and dairy free side dish. This recipe serves 12. One portion of this dish contains about 6g of protein, 16g of fat, and a total of 248 calories. For $1.05 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 46 foodies and cooks. This recipe from Making Thyme for Health requires almond flour, unsweetened apple sauce, cocoa powder, and apple cider vinegar. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, you might also like recipes such as Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling, Pumpkin Whoopie Pies With Vanilla Bean-cinnamon Cream Cheese Fi, and Pink Ladybug Whoopie Pies.
Servings: 12
Ingredients:
3/4 cup almond flour
1/3 cup almond milk
1/2 cup almond milk
1 teaspoon apple cider vinegar
2 teaspoons apple cider vinegar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons raw shredded beet (or 1T beet juice)
1/2 cup cocoa powder
1/4 cup melted unrefined coconut oil
1/2 cup coconut sugar
2 tablespoons pure maple syrup
3/4 cup oat flour*
1 1/2 cups raw cashews, soaked in hot water for 30 minutes
1/2 teaspoon salt
pinch of salt
1/4 cup unsweetened apple sauce
1 tablespoon vanilla extract
2 teaspoons vanilla extract
Equipment:
baking paper
baking sheet
measuring cup
stand mixer
hand mixer
sieve
bowl
oven
blender
spatula
ziploc bags
pastry bag
Cooking instruction summary:
Preheat the oven to 350F then line two baking sheets with parchment paper.In a measuring cup, combine 1/2 cup almond milk and 1 teaspoon apple cider vinegar. Set aside.Using a fine mesh sieve, sift together the oat flour, baking powder, salt and cocoa powder into a large bowl. Sift the almond flour last, discarding of any large lumps that remain in the sieve. You should have about 2 tablespoons left over. This process helps give the whoopie pies a smoother texture.To thebowl of a stand mixer with the mixingattachment (or a bowl using a hand mixer),combine almond milk mixture, pure maple syrup, apple sauce vanilla extract and coconut sugar. Mixon high for 10seconds,until smooth.With the mixer running, incorporate the dry ingredients a little at at time. Add the melted coconut oil last then allow to mix for about 15-20 seconds, until no large lumps remain. Use a spatula to scrape the sides and bottom of the bowl, making sure all of the ingredients have been incorporated.Using a scooper, scoop out 1.5 tablespoons of the batter at a time and place on the lined baking sheet about 2-inches apart. Bake in the oven for 10-12 minutes. Set aside to cool for at least an hour before icing. They will firm up as they cool.Meanwhile make the cashew cream by combining the soaked and drained cashews with the remaining ingredients in a high speed blender. Blend until smooth, adding more maple syrup to sweeten, as needed.Transfer the cream into a pastry bag or a plastic bag with one end cut off. Carefully pipe the cream into the center of half of the cookies then top with the other half. Serve and enjoy!
Step by step:
1. Preheat the oven to 350F then line two baking sheets with parchment paper.In a measuring cup, combine 1/2 cup almond milk and 1 teaspoon apple cider vinegar. Set aside.Using a fine mesh sieve, sift together the oat flour, baking powder, salt and cocoa powder into a large bowl. Sift the almond flour last, discarding of any large lumps that remain in the sieve. You should have about 2 tablespoons left over. This process helps give the whoopie pies a smoother texture.To thebowl of a stand mixer with the mixingattachment (or a bowl using a hand mixer),combine almond milk mixture, pure maple syrup, apple sauce vanilla extract and coconut sugar.
2. Mixon high for 10seconds,until smooth.With the mixer running, incorporate the dry ingredients a little at at time.
3. Add the melted coconut oil last then allow to mix for about 15-20 seconds, until no large lumps remain. Use a spatula to scrape the sides and bottom of the bowl, making sure all of the ingredients have been incorporated.Using a scooper, scoop out 1.5 tablespoons of the batter at a time and place on the lined baking sheet about 2-inches apart.
4. Bake in the oven for 10-12 minutes. Set aside to cool for at least an hour before icing. They will firm up as they cool.Meanwhile make the cashew cream by combining the soaked and drained cashews with the remaining ingredients in a high speed blender. Blend until smooth, adding more maple syrup to sweeten, as needed.
5. Transfer the cream into a pastry bag or a plastic bag with one end cut off. Carefully pipe the cream into the center of half of the cookies then top with the other half.
6. Serve and enjoy!
Nutrition Information:
covered percent of daily need
