Whoopie Pie with Cranberry Cashew Filling (Vegan). The total fibre is 42 grams deliciously nutritious. Easy peasy to get your fibre intake
Whoopie Pies with Cranberry Cashew Filling (Vegan)
Snacks / Desserts / Vegan Baking / Vegan
Makes 6 Whoopie Pie Sandwhiches
1-1/4 cup (135 grams) almond meal
1/3 cup (30 grams) cocoa powder
1/4 cup (30 grams) ground flax seeds
1/2 cup (75 grams) brown sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon (1 grams) salt
1/2 cup (45 grams) unsweetened applesauce
1/4 cup (45 grams) coconut oil or canola oil
1 teaspoon (4 grams) vanilla extract
2 cups (200 grams) fresh or frozen cranberries (thaw if frozen)
2 cups (300 grams) raw cashews
2/3 cup (130 grams) melted coconut oil
1/2 cup (140 grams) maple syrup
Preheat oven at 325F (160C). Grease a 12-pan whoopie pan.
In a large bowl, combine the almond meal, cocoa powder, flax seed, baking powder, and salt. Set a side.
In a medium bowl, whisk together the brown sugar, applesauce, oil, and vanilla. Add to centre of almond meal mixture and stir until combined.
Pour the batter into the prepared baking pan using a ice cream scoop or 2 tablespoons. Bake for 15 – 17 minutes, or until risen and just firm to the touch. Cool for 5 minutes, then carefully transfer to a cooling rack and let cool completely.
Place all ingredients into a food process and puree until smooth.
To assemble, spread or pipe the filling onto the underside of the whoopie cake and topping with another. Repeat with remaining cakes.
Note: Cranberry colour will change from red to fuchsia purple after sitting for a while. 😊😊