Chocolate Whoopie Pies


If you review my last several blog posts, there is quite the list of desserts. I could blame it on the season and say “it’s just that time of year,” and while this is true in part, quite honestly, one of my favorite items to modify and make are desserts. Plus, my meals are pretty basic, although always delicious. Lately, one of my favorite meals has been a take on traditional spaghetti but includes spaghetti squash, bison burger, tomato basil pasta sauce, nutritional yeast, sometimes goat’s cheese over a bed of greens-bursting with flavor and super nutritious (recipe coming soon). Oops, slight tangent..back to the dessert theme…

This may sound contradictory to some given that I am a certified health coach and one of the greatest pieces of wisdom I could ever share is to eliminate or reduce sugar from one’s diet, but living a healthy lifestyle doesn’t mean giving up desserts or what you love for that matter. It is about upgrading food choices, making smarter swaps, and being conscious about the reason why it’s important.

So, without further ado, a recipe I made a few weeks ago that was so sweet and simple…


Chocolate Whoopie Pies (GF, DF)

Cookies (Gluten Free) (inspired by this recipe)

  • ¼ cup coconut flour
  • ¼ cup cacao powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • 2 T. coconut oil (melted)
  • 2 t. vanilla
  • 1/8 c. maple syrup
  • 3 stevia scoops (Sweet Leaf or Kal brand, scoop included)

Preheat oven to 350F. Pulse together dry ingredients in a food processor. Add in wet ingredients and pulse until smooth. Scoop batter onto lined baking sheet, using a tablespoon scoop. Bake at 350F for 7-9 minutes. Cool for at least thirty minutes to an hour or chill in freezer for faster results. *I used a glass to cut out the baked cookies so the edges would be cleaner. Spread cream filling on one side of cookie and top with another.

Cream Filling (Dairy free)

  • 1 1/4 c. cashews (soaked, rinsed, and drained)
  • 1 1/2 t. vanilla
  • 1/4 c. + 1 1/2 T. filtered water
  • 1/8 c. maple syrup
  • 1 stevia scoop (Sweet Leaf or Kal brand)
  • 1/4 t. pumpkin pie spice
  • dash of sea salt

After soaking the cashews for at least thirty minutes (alternatively, if you don’t have the time, you could skip this step), rinse and drain, then pour into high speed blender (Vitamix). Add remaining ingredients and blend until ingredients form a thick, cream. Use a tamper and stop to scrape sides of blender as needed. Remove, being careful not to hurt yourself as you attempt to scoop out every last bit of creamy goodness. Remove arm and wash hands and forearms…or am I the only one who has to be mindful of the last two steps! 🙂


I hope you enjoy!

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