Chocolate Whoopie Pies with Strawberry Cream
For the strawberry cream:
1 medium ripe avocado
1 pound strawberries, with stems cut off
2 tablespoons raw honey
1/2 cup creamed coconut, softened
juice from 1/2 a lemon
Put all ingredients in the food processor and blend until smooth, about 1 minute. Put in covered bowl and refrigerate until needed.
For cookies:
3 cups almond flour
2/3 cup cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil
1 cup honey
1/4 cup grade B maple syrup
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees.
Combine almond flour, cacao, baking soda, and salt in a bowl and set aside.
Put coconut oil, honey, syrup, eggs, and vanilla in mixer bowl and beat on medium speed until ingredients are combined. Slowly add dry ingredients, with mixer on low, until incorporated.
Place one tablespoon of batter in a muffin tin or whoopie pie pan*. Bake for 10-12 mins, (cookies will be slightly concave for filling). Cool completely and then fill with 2 tablespoons of strawberry cream.
* Whoopie Pie Pan: http://amzn.to/17wcxlt
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