Chocolate Whoopie Pies & Pumpkin Filling

Our family enjoyed this fun holiday cookie, gluten free, dairy free and sugar free!

Adapted from Elana’s Pantry

Chocolate Whoopie Pies

Ingredients 

– 1/4 cup coconut flour

– 1/4 cup cacao powder

– 1/4 teaspoon sea salt

– 3 eggs, organic if possible 

– 1/4 cup coconut oil

– 1/4 cup Lakanto

– 1/8 teaspoon vanilla stevia or alcohol free vanilla extract

Method

Line a baking sheet with parchment paper. Pulse together dry ingredients in a food processor.  Pulse in wet ingredients until smooth. Using a tablespoon sized spoon, scoop the batter into 16 portions and onto prepared baking sheet. Bake at 350 for 7 to 9 minutes. Cool for 1 hour. 

Pumpkin Whipped Cream

Ingredients

– 1 can coconut milk (be sure not to shake up the can)

– 1/4 cup freshly roast pumpkin or canned pumpkin puree

– 1 tablespoon Lakanto

– 1/2 teaspoon cinnamon

– 12 drops vanilla creme stevia or teaspoon alcohol free vanilla

Method

Scoop solid cream off the top of a can of coconut milk (you can refrigerate the can to make this a little easier). Place the coconut cream in a high powered blender or Vitamix. Add pumpkin, Lakanto, cinnamon and stevia (or vanilla) to blender. Puree on highest setting. Mixture should be thick, occasionally stop the blade and scrape down sides. Continue to puree until smooth. 

Assemble the whoopie pies by filling the chocolate cookies with the pumpkin whipped cream. Enjoy!