Pi Day - Creamy Chocolate Filled Coconut Whoopie Pies

I love Pi Day - although Joe appreciates the math side of this "holiday" I much prefer the baking side. These whoopie pies are similar to last Pi Day's recipe in that they are coconut flour based. The cake is vanilla with shredded coconut and the filling is a delicious light and creamy chocolate sweetened with dates. 

Yes, I am very aware that my whoopie pies look much more like hamburgers than dainty, delicious desserts. They admittedly could have been a little thinner but no one complained.

This filling is amazing. It's a total knock off of a delicious chocolate mousse from Vegan-Magic that's been floating around Pinterest. Vegan-Magic is a new site to me and I've been enjoying looking at all of the wonderful recipes Adriana has posted. Please check it out.

Creamy Chocolate Filled Coconut Whoopie Pies

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

Made seven for me but next time I'd probably aim for eight.

The Cakes:

1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
2/3 cup organic cane sugar

1/2 cup water

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 filled fourteen wells on my pans, you might aim for sixteen for a less hamburger appearance.  Bake about 15 - 20 minutes until they are set in the center. Cool a few minutes before removing from pan and cooling on a rack or plate.

While your cakes are baking make the filling:

Creamy Chocolate Filling:

1 cup Coconut Cream (See Note)

1/2 cup (8) Organic Medjool Dates, roughly chopped

3 Tablespoons Cocoa

1 Tablespoon Vanilla

Combine all ingredients in a food processor until creamy and well mixed. There will be flecks of dates in the chocolate cream. That's deliciously okay. There will be plenty to fill the pies even if you make an extra one or two.

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. Reserve remaining coconut milk in a glass or plastic container, covered, in your fridge.

Divide filling and spread over half of the cakes, top with another cake and enjoy!