Mini Whoopie Pies
Vegan, Gluten Free, Soy Free
Yield: 10 cookies
Prep time: 20 minutes
Bake time: 10-12 minutes
1 15-0z can of organic black beans (or 2/3 cup of dry beans, boiled)
1/4 cup organic cane sugar
1/4 cup unsweetened cocoa powder
2 tbsp maple syrup
1 flax egg
1 tbsp coconut oil
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
2/3 cup vegan soy free chocolate chips, melted
1 can full fat coconut cream (Trader Joe's brand works well)
2 tbsp organic confectionary sugar
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a food processor, add all ingredients for the cookies except for the melted chocolate chips. Process until smooth. My food processor isn't that strong so I ended up moving the mixture to my high power blender.
Stir in melted chocolate until combined. The dough will not be like normal cookie dough; it will be much more paste-like. Drop small spoonfuls onto the prepared cookie sheet and spread to form a 1/4 inch thick disk. I made 20 cookies which will then result in 10 whoopie pies.
Bake for 10-12 minutes. Let cool completely before removing from the baking sheet because they are very fragile. When the cookies have cooled, prepare the coconut cream by beating the coconut cream and sugar with a whisk or in a stand mixer.
Drop small spoonfuls of the cream onto the cookie, or pipe it on using a pastry bag. Top with the second cookie to make a sandwich. Continue until all cookies are done.
Refrigerate for 15-20 minutes so the coconut cream solidifies again. Enjoy!