Name: Plant-Based Chocolate-Strawberry Whoopie Pies
Total time: 20 min
Ingredients: 1 cup 200g pitted dates; 1 cup 228g applesauce; 1 cup 2200g mashed ripe bananas (about 2 bananas); 2 teaspoon vanilla extract; 6 ounces 3/4 cup unsweetened plain almond milk; 1 cup 240g spelt flour; ½ cup 80g brown rice flour; ½ cup 48 cocoa powder; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup Cashews (soaked in water); ½ cup dates; 1 teaspoon vanilla; 2 teaspoons tapioca starch; ½ cup freeze-dried strawberries; ½ cup water; ½ cup freeze-dried strawberries (crushed in a blender or food processor)

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Plant-Based Chocolate-Strawberry Whoopie Pies – Healthy Whole Foods Vegan Oil-Free Dessert Recipe from Plants-Rule

Creating Plant-Based Chocolate Whoopie Pies

Most vegan baking recipes involve lots of oil, refined sugar, and refined flour. While these treats are free of animal products like butter, milk, and eggs, they can often be less than nutritious. Taking a whole foods, plant-based approach to baking means get rid of refined ingredients. That means no oil, no sugar, no syrup, and only whole grain flour.

What is a Traditional Whoopie Pie?

Traditional whoopie pies originate in the Northeast, near Maine and Pennsylvania. The original recipe calls for a marshmallow fluffy buttercream filling sandwiched between two chocolate cake-like cookies.

Where does the name “Whoopie” Come From?

Whoopie was a trendy term during the 1930’s, when these desserts were invented. Songs bragged about “Makin’ Whoopie” and whoopie cushions were a common prank.

It’s uncertain where the name comes. However, one rumor is that Amish women would make these treats using leftover cake batter. Then, when their husbands opened their lunchbox the next day, they’d shout “Whoopie!!”

Replacing Oil with Plant-Based Whole Foods Ingredients

Removing oil from a baking recipe can leave you with a dry, crumbly cake. To replace this lost moisture, I used whole foods, plant-based ingredients like banana, applesauce, and plant-based milk. These ingredients help create a smooth batter so that the mini chocolate cakes get plenty of rise during baking. You can use any plant-based milk for this recipe, though. Soy milk and rice milk also work.

Dates and Bananas Add Sweetness, which Means no Refined Sugar, Syrup, or Honey

Unlike most vegan baking recipes, I am trying to avoid refined ingredients like sugar, syrup, or honey. Even so-called “healthy” sugars like coconut sugar and maple syrup are quite calorie-dense. Plus, they can spike your blood-sugar, making your energy fluctuate. Therefor, I want to keep these Chocolate Whoopie Pies whole foods, plant-based – delicious without the sugar-rush.

To sweeten this recipe, I used a combination of dried dates and ripe bananas. Pitted deglet noor dates add deep rich sweetness, similar to brown sugar or coconut sugar. However, they are loaded with fiber, which helps prevent your blood-sugar spike.

Bananas have a lighter sweetness, similar to white sugar. They are also loaded with fiber and other nutritious vitamins and minerals like potassium, B6, and vitamin C. Using a combination helped balance the sweetness for these awesome plant-based muffins.

A Blend of Whole Grain Spelt Flour and Brown Rice Flour Create Perfect Texture – No Refined White Flour in this Recipe

The last element to consider in this healthy vegan recipe was the dry ingredients. Again, many vegan baking recipes still use refined white flour. However, I wanted to use whole grain flours to keep this plant-based.

It took quite a bit of trial and error, but I found the perfect ratio of whole grain spelt flour and brown rice flour. Spelt flour has a nutty, rich flavor, which compliments the chocolate flavor of these muffins. Brown rice flour helps retain moisture. This gives you a moist cake, with the perfect texture. Together, they create a crumble that has a good chew while also staying light and fluffy.

Creamy Plant-Based Cashew Strawberry Filling

For the filling of these plant-based Whoopie Pies, I needed something beside marshmallow cream. Instead, soaked cashews have a rich, creamy texture. Pureed with dates, you get a delicious, sweet vegan cashew cream.

For a bit of pink color and strawberry flavor, I added freeze-dried strawberries to the creamy filling. Unlike fresh strawberries, freeze-dried strawberries won’t add moisture. In turn, you maintain that rich, creamy texture with intense strawberry flavor.

Plus, the strawberries are also pureed into a powder to decorate the final Whoopie Pies. You can do the same thing with other freeze-dried fruits. Banana, pineapple, raspberries, and blueberries would all work.

A food chopper from Zyliss works really well for chopping nuts, seeds, and dried fruits

You’ll love these Plant-Based Chocolate-Strawberry Whoopie Pies! They are:

Moist and Perfectly Sweet
Rich and Satisfying
Kid-Friendly
Oil-Free, Plant-Based, Vegan
Chocolaty

What’s that nutrition?

Whole food, plant-based baking means you get more nutrition for less calories. We call this calorie density. Each of these Plant-Based Chocolate Strawberry Whoopie Pies has:

7 grams fiber
5 grams protein
52% of daily calcium
0 grams cholesterol

Enjoy!

Chef Katie’s Healthy Cooking Tips for Plant-Based Chocolate-Strawberry Whoopie Pies

Spelt Flour: Spelt flour is milled from a whole grain, a member of the wheat family. It has a nutty flavor that accents the chocolate in this recipe. Find it in the baking section of most groceries, near the other flours.

Gluten-Free: Spelt is a member of the wheat family so it contains gluten. For a gluten-free version of this recipe, substitute with a gluten-free all-purpose baking mix.

Dark Cocoa Powder: For the best flavor, use a high-quality dark baking cocoa powder. It’s worth investing in a product that has deep, rich flavor. This will make your chocolate baking more delicious.

Freeze-Dried Strawberries: For pink color, freeze-dried strawberries are used in the creamy cashew filling. Unlike fresh strawberries, freeze-dried strawberries won’t add moisture. Use in frosting, pudding, or other rich, creamy sauces for natural pink color. Plus, you can puree the freeze-dried strawberries in your blender or food processor, to get a pink powder. Use to replace pink decorating sugar. Use on cupcakes, cookies, pies, and more. You can do the same thing with other freeze-dried fruits. Banana, pineapple, raspberries, and blueberries would all work.

Nut-Free: You can substitute a nut-free, plant-based milk for the almond milk. Soy milk, oat milk, and rice milk would work. Be sure to use plain, unsweetened milk for the best flavor.

Oil-Free Baking: I’m on a Mission to get rid of empty calories, like those found in refined oil. This recipe uses applesauce and whole foods to replace oil. For spray-free baking, use parchment muffin liners.