The Paleo Chocolate Lovers Cookbook: 75 Gluten Free Treats for Breakfast & Dessert by Kelly V. Brozyna & Elana Amsterdam

Author:Kelly V. Brozyna & Elana Amsterdam
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Baking, Confectionary, Sweets, Paleo, Chocolate, Gluten Free, Desserts, Special Diet, Meals
Publisher: Victory Belt Publishing
Published: 2013-09-29T07:00:00+00:00

I closely associate whoopie pies with my childhood. This version is a much healthier alternative to the convenience store variety, and my kids adore them.

GERMAN CHOCOLATE WHOOPIE PIES

DRY INGREDIENTS

1/2 cup (40 g) coconut sugar

1/4 cup (29 g) flax meal

1/2 cup (44 g) cocoa powder

1/2 cup (69 g) coconut flour, sifted

1/4 cup (34 g) arrowroot flour

1 teaspoon baking soda

1 teaspoon baking powder

WET INGREDIENTS

1 cup canned full-fat coconut milk

1/2 cup applesauce with no added sugar

1 teaspoon vanilla extract

1/4 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

COCONUT PECAN FROSTING INGREDIENTS

1/2 cup shredded unsweetened coconut

3/4 cup water

1/4 cup (39 g) coconut sugar

1 & 1/2 teaspoons vanilla extract

12 drops liquid vanilla stevia

1/4 teaspoon coconut extract (optional)

1 cup (227 g) melted coconut butter/cream concentrate

3/4 cup chopped pecans

PIE DIRECTIONS

1) Preheat your oven to 325°F.

2) In a mixing bowl, whisk together the dry ingredients—coconut sugar, flax meal, cocoa powder, coconut flour, arrowroot flour, baking soda, and baking powder.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, applesauce, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

4) Lay a piece of unbleached parchment paper on a baking sheet.

5) Pack the dough into a large (1/3 cup) ice cream scoop with a lever, and level it off. Use the lever to transfer each scoop to the lined sheet, spacing the scoops about 3" apart. Make 10 little cakes.

6) Use wet hands to flatten the scoops to about 3" circles.

7) Bake the cakes for about 25 minutes, and let them cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely (at least an hour) before frosting.

COCONUT PECAN FROSTING DIRECTIONS

1) Preheat your oven to 350°F.

2) Spread the shredded coconut evenly on a baking sheet and toast for 5-10 minutes or until golden, stirring once, and keeping a close eye on it so that it doesn’t burn.

3) In a small saucepan, add the water and coconut sugar, and simmer until the coconut sugar is just dissolved.

4) In a mixing bowl, place the dissolved sugar, vanilla extract, liquid vanilla stevia, and coconut extract (if using). Stir to combine.

5) Add the melted coconut butter/cream concentrate, pecans, and toasted shredded coconut. Stir to combine.

6) Set the frosting on the counter and let it cool to room temperature (about 30 minutes).

TO ASSEMBLE

1) Lay 5 of the cakes upside down.

2) Top the upside-down cakes with some of the frosting. (You will have a few tablespoons left over.)

3) Top each frosted cake with another cake, and press lightly.

4) Store the whoopie pies on a wire rack on the counter, covered with a kitchen towel. They are best enjoyed soon after they’re made. The frosting will be much firmer the next day. Do not refrigerate.

Makes 5 whoopie pies.

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