Vegan Chocolate Whoopie Pies- stuffed with a luxurious cashew vanilla cream that’s naturally pink! (gluten-free + refined sugar-free)

Vegan Chocolate Whoopie Pies- stuffed with a luxurious cashew vanilla cream that's naturally pink! (gluten-free + refined sugar-free)

Love is in the air. Can you feel it?

If not, you will after you take a bite of one of these Vegan Chocolate Whoopie Pies. The rich chocolate flavor and soft cake-like texture paired with the smooth vanilla cashew cream is sure to bring out some of those feel-good endorphins.

Vegan Chocolate Whoopie Pies- stuffed with a luxurious cashew vanilla cream that's naturally pink! (gluten-free + refined sugar-free)

In full disclosure, I have not been feeling the love for these whoopie pies. After making them about ten times over the past month, I’m not sure I can eat another whoopie pie ever again.

We both know that’s a big fat lie.

Vegan and gluten-free baking (that’s also starch-free and gum-free) remains to be the biggest challenge for me with this blog. I feel like I’ve mastered a few cookie recipes, but cakes and muffins are another ballgame.

Even though I feel like I climbed a mountain of a million little chocolatey cakes for this recipe, the end result was worth it. In honor of the upcoming Valentine’s Day, they’re filled with a silky cashew cream that’s dyed pink with just a touch of shredded beet. Cause you know I like to keep things natural.

In order to get a silky texture, the cashew cream does require a high speed blender but if you don’t have one you can make a vegan buttercream frosting (with a few teaspoons of beet juice for coloring) instead.

I went the cashew route for a healthier option but I mean, it’s dessert. As long as you don’t eat them every day then, what the hell, why not? ;)

Vegan Chocolate Whoopie Pies- stuffed with a luxurious cashew vanilla cream that's naturally pink! (gluten-free + refined sugar-free)

 

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Vegan Chocolate Whoopie Pies with Pink Vanilla Cashew Cream

Sarah Rotavera
12
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Ingredients
 

For the Whoopie Pies

  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax + 3 tablespoons water
  • 3/4 cup oat flour*
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup almond flour
  • 1/2 cup coconut sugar
  • 2 tablespoons pure maple syrup
  • 1/4 cup unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1/4 cup melted unrefined coconut oil
  •  

For the Pink Vanilla Cashew Cream Filling

  • 1 and 1/2 cups raw cashews, soaked in hot water for 30 minutes
  • 1/3 cup almond milk
  • 2 tablespoons pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • pinch of salt
  • 2 tablespoons raw shredded beet, or 1T beet juice**

Instructions
 

  • Preheat the oven to 350°F 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.
  • In a small bowl, combine ground flax with water. Whisk until smooth then set aside to thicken.
  • 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 the bowl of a stand mixer with the mixing attachment (or a bowl using a hand mixer), combine almond milk mixture, flax mixture, pure maple syrup, apple sauce, vanilla extract and coconut sugar. Mix on high for 10 seconds, 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!

Notes

*Be sure to use certified gluten-free oat flour for allergies
**Wash and peel 1 small beet for shredding. I like to use the leftovers for smoothies!
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