Mint Chocolate Whoopie Pies
- 1 cup cashews, raw, soaked at least 4 hours
- 6 dates, soaked at least 4 hours
- 1/2 cup date-soaking liquid
- 1/2 cup light coconut milk
- 1/2 cup cocoa powder, unsweetened
- 1 tsp. vanilla extract
- 1 tsp. SweetLeaf® Liquid Stevia Peppermint Sweet Drops™
- Pinch of salt
- 2 Tbsp. coconut oil, melted and cooled
- 3 eggs
- 3 Tbsp. SugarLeaf®
- 1/4 cup almond meal
- 2 Tbsp. coconut flour
- 1/4 cup cocoa powder, unsweetened
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Prepare the filling
Drain the cashews and dates, reserving the date liquid. Combine cashews, dates, 1/2 cup date-soaking liquid, and coconut milk in a high speed blender or food processor, and blend until completely smooth. Add cocoa powder, vanilla, SweetLeaf® Liquid Stevia Peppermint Sweet Drops™, and salt to mixture. Continue blending until fully combined, scraping down the sides of the container as needed. Blend in coconut oil.
Transfer to a container and refrigerate, covered, for 6 hours or overnight.
Prepare the cakes
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium mixing bowl, beat the eggs and SugarLeaf® with an electric mixer until pale and fluffy. Add dry ingredients and start blending on low speed, gradually increasing the speed to high and mixing until no lumps remain, about 2 minutes.
Use a small cookie scoop to transfer the batter onto the parchment-lined cookie sheets. Bake for 10 minutes. Remove from oven and cool completely.
Remove filling from refrigerator and let sit at room temperature for about 10 minutes, until slightly softened. Use a small cookie scoop to place the filling onto half of the cakes. Gently press another cake onto filling—top cakes to make a sandwich. Refrigerate until ready to serve. You’ll have some leftover filling—grab a spoon!
Recipe and photo courtesy Cara Lyons of Cara’s Cravings.