|Topped with fresh blackberries from my brother and sister in law's garden. Yum!|
There are so many recipes I haven't taken the time to blog lately. Life has been busier than it used to be and I've been sharing the computer and desk with my hubby so getting to it isn't always working out. This is one treat that has been a draft for nearly a year so it's time to make it blog official.
I've made it well more than a dozen times since Laura served this but was surprised to find I had actually made it and posted it earlier that year!
My nephew told me it was already there when I mentioned I had to get it on my blog so he could find it. Oh my gosh, I'm getting old and losing my mind already.
Check out the filling for my yummy but not so pretty Creamy Chocolate Filled Coconut Whoopie Pies!
This is such a great recipe, naturally gluten free and vegan. It takes five minutes to put together, is a great make ahead dessert and everyone loves it. The recipe below is a small tweak from Laura's and from my filling.
Don't you love the way Laura packed them up to serve? I usually use smaller mason jars because I tend to serve these as part of a dessert table.
Because they are rich and creamy, a small serving is satisfying but because it isn't heavy or overly sweet a large serving is perfect, too.
1 Can Full Fat Coconut Milk
1/2 cup (8) Organic Medjool Dates, roughly chopped
1/3 Cup Cocoa or Cacoa Powder
1 teaspoon Vanilla Bean Powder
I like to fill tiny glasses with the mouse, chill and top with raspberries just like Laura when serving.
This recipe has been happily shared on Gluten Free Wednesdays!