Chocolate version of the “Fruity Creamsicle Whoopie Pies” from “Hearty Vegan Meals for Monster Appetites“, and again refined-sugar free. A cookie-cake-sandwich? What could be better?!
Ingredients — cookies
- 250 g plain flour
- 8g baking powder
- 1 tsp bicarbonate of soda
- 110 g agave syrup (or 150 g granulated refined sugar)
- 60 ml vegetable oil
- 30 g soya yogurt and 60 g vanilla rice milk, (or 90 g soya yogurt)
- 1½ tsp vanilla extract
- ½ tsp orange essence (optional)
- 2 drops orange colouring (optional)
- pinch of salt
Ingredients — filling
- 1 x 75 g bar dark chocolate (non-dairy, no added sugar Thorntons or other)
- ½ carton oat cream
- Pre-heat the oven to 180 °C (or gas mark 4), or 170 for a fan oven. Line a baking tray with greaseproof paper.
- Combine the wet cookie ingredients in a large bowl (and the sugar, if using granulated). Sift in the dry ingredients and stir with a wooden spoon, until combined.
- Spoon out the dough into 8 balls on the baking tray, ensuring there is at least 3 cm between each ball, then flatten the tops a little.
- Bake for 10-15 minutes, or until set and golden brown. You may wish to turn the oven down a bit after 10 minutes if they are darker but still soft. Remove from the oven and let them cool for a few minutes on the tray until they are firm enough to transfer to a wire rack. Allow to cool completely.
- For the filling, carefully melt the chocolate (as usual not directly over the heat) then stir in the oat cream well. Transfer this mixture to an air-tight tub and chill in the fridge for about an hour, or until it has set like a mousse.
- Take a pair of cookies, and flatten one slightly to make the bottom layer. Spoon on some mousse then place the second cookie on top.
Makes 8 cookies, or 4 whoopie pies.