Rich strawberry cream is sandwiched between chocolate cake cookies for these plant-based whoopie pies. Freeze-dried strawberries are the secret ingredient, used both in the vegan cream filling and as a fun decoration. These make an irresistible treat for summer picnics.
½cupfreeze-dried strawberriescrushed in a blender or food processor
Instructions
To make the Chocolate Whoopie Pies:
Preheat your oven to 400F. Line two baking sheets with parchment or nonstick baking mats.
In a blender, combine the wet ingredients: the dates, applesauce, banana, vanilla, and almond milk. Puree until smooth, scraping down the sides of the bowl as needed. In a medium bowl, whisk together the dry ingredients: the spelt flour, brown rice flour, cocoa powder, baking powder, baking soda, and salt. Add the wet mixture from the blender to the dry ingredients. Stir to combine.
Portion about ¼ cup of the Whoopie batter onto the pre-lined baking sheets, with about an inch between. You should have 24 whoopie cookies.
Bake for 12 minutes, rotating halfway through. Remove from the oven and let cool.
While the whoopie cookies bake, you can make the Strawberry Cashew Cream.
For the Strawberry Cashew Cream:
Drain and rinse the soaked cashews. Add to a blender, along with the remaining ingredients: the dates, vanilla, tapioca starch, freeze-dried strawberries, and water. Puree until smooth, scraping down the sides of the bowl as needed. This will be a thick mixture. Set aside until ready to assemble.
To assemble the Chocolate Strawberry Whoopie Pies:
Spread about 2 tablespoons of the Strawberry Cashew Cream onto one of the chocolate whoopie cookies. Press another cookie on top. Roll half of the cookie into the crushed freeze-dried strawberries, coating the cashew cream. Repeat with remaining cookies.
Enjoy immediately or refrigerate for one week.
Notes
Servings: 12 – makes 12 pies
Total time: 20 minutes