-
1
Preheat the oven to 350F (180C, or gas mark 4).
-
2
Grease a 12-cup whoopie pie pan with coconut oil.
-
3
If you dont have a whoopie pie pan you can also use a 12-cup muffin pan.
-
4
To make the whoopie pies: In a large bowl, whisk together the eggs, coconut milk, coconut oil.
-
5
maple syrup, almond butter, and vanilla until well combined.
-
6
In a small bowl, whisk together the coconut flour, cacao powder, baking soda, and salt.
-
7
Add the dry ingredients to the wet ingredients and stir to combine until everything is incorporated.
-
8
Carefully pour the batter into the prepared pan, making sure not to fill to: the rim.
-
9
If using a muffin pan, fill the cups only one-third full.
-
10
The size and look of your whoopie pies will be slightly different when using the muffin pan.
-
11
Bake, for 22 to 25 minutes, or until a toothpick inserted into the center of a whoopie pie comes out clean.
-
12
Allow the whoopie pies to cool in the pan for 10 to 15 minutes before releasing them from the pan.
-
13
Transfer to a wire rack and cool completely.
-
14
To make the cream: Remove the coconut milk from the refrigerator and carefully open the cans without shaking or turning them upside down.
-
15
Carefully spoon out the layer of thick coconut cream that has gathered at the top and add to a mixing bowl.
-
16
Add :the maple syrup and vanilla to the coconut cream and blend together with a hand mixer, starting on low and moving to a higher speed, until creamy.
-
17
Then mix for about 5 minutes, or until you have thick, whipped peaks.
-
18
Carefully cut the whoopie pies in half.
-
19
On the top of the bottom half of one of the pies, place a dollop of cream and gently press the top half on top of the cream, spreading the cream to the edges of the pie.
-
20
The pies are best served immediately but can be kept in an airtight container in the refrigerator for up to 2 days.
