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!

Raw Chocolate Fruit Tart – Gluten &Dairy Free

This kid friendly, easy dessert is gluten free, dairy free, soy free and free of added sugars!

Fruit Tart Crust:

¾ cup almond flour

1/3 cup coconut flakes

1/3 cup lakanto sugar free sweetener

2 tbsp coconut oil

½ tsp salt

 Chocolate Mousse Filling:

1 avocado

¼ cup CocoYo (or water)

1 tbsp Lakanto (grind to fine powder in coffee grinder or blender)

½ tsp alcohol free natural vanilla

Pinch of sea salt

 Topping:

assorted fresh fruits and berries such as…

Blackberries/raspberries

Strawberries

Kiwi

Or whatever you like!

 Method: Combine dry ingredients and mix. Add coconut oil and mix until you get a crumbly dough. Should hold firm. Transfer into tart dish with a removable bottom (alternative: pie plate). Press firmly into dish and up edges to flatten and form tart crust. Place in freezer for 15 minutes. While tart crust is firming in the freezer, combine all chocolate mousse ingredients in a food processor and blend until creamy. Spread mousse onto tart crust and top with berries and fruit. Serve cold.