Happy Pi Day - Chocolate Peanut Butter Whoopie Pies!

Happy Pi Day! 

With all whoopie pie recipes floating about on Pinterest and my favorite blogs I finally purchased a whoopie pie pan of my own a couple of weeks ago. Last week I found a lovely and new to me blog - Forbidden Rice Blog and as soon as I saw the beautiful photograph of Julie’s whoopee pies I knew I had to make a gluten free version.  Dark chocolate and peanut butter – is there a better combination?

My cake recipe is a slight variation of the cupcakes I made for Evan.  My filling, though, is more than a slight variation of Julie’s.  Since the cakes are so sweet I used just a bit of honey and subbed coconut cream for the butter – the texture came out very different but Joe and I loved it just the same. I can't wait for everyone else to try them.  Julie’s recipe is more of a whipped and creamy filling so try that if you’re looking for a more traditional center.

They were quick and easy and I think they’re fairly healthy given all the coconut, eggs, peanut butter and raw honey.  

Chocolate Peanut Butter Whoopie Pies

Preheat oven to 375 degrees - grease pan with coconut oil.

Makes 10

The Cakes:

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
1 cup organic cane sugar

1 Tablespoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and give it at least three or four minutes.  

I only had one pan and had to bake in batches. The first batch I filled the entire dozen in the pan and the second batch I filled only eight.  Fill each well with about 2 tablespoons of batter.  Bake about 10 – 13 minutes until they are set in the center. Cool a few minutes before removing from pan.

While your cakes are baking make the filling:

Peanut Butter Filling:

1 cup Peanut Butter

½ cup Coconut Cream (See Note)

¼ cup Honey

1 Tablespoon Coconut Flour

1 Tablespoon Vanilla

(Note: The coconut cream I used today was from canned, full fat coconut milk. Refrigerate the can overnight and use the hardened, white layer on top. It was just about ½ cup).

Mix all ingredients together until well incorporated.

Top ten cakes with the filling and top with another cake. I wasn’t sure which side worked best as the outside and ended up using the flat side facing out.

I stored the leftovers in a covered glass dish in the fridge. It’s a given that I’ll be having one for breakfast tomorrow morning.

Enjoy 

Shared thankfully on Gluten Free Wednesdays!