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Whoopie Pies, Dairy-free all natural goodness

I come up with these crazy ideas, most often in my sleep... it used to happen to my mother, as well. I remember growing up she always kept a note pad on her nightstand for this reason. She had a craft business and when she would have an idea in the middle of the night she would either draw it when she had it, or wake up in the morning and feverishly draw it up right then and there and spend the day brainstorming more about it and then literally make it. THAT, my friends, is how these Whoopie Pies came to be. I literally had a dream about how I was going to make them, woke up and thought more about it and executed for an entire day on the process. One amazingly delicious batch of cookies and three failed attempts at filling later... and you're looking at it. The decadent brookie cookie sandwich layers filled with sweet fluffy, cloud-like frosting. I can't wait for you to try these!

Here's the recipe:

For the cookies

1 1/4 cup Dark Cocoa Powder

1 1/2 cup Sugar

1/2 cup Unrefined Coconut Oil, melted

4 eggs

1 oz / shot Decaf Espresso, cooled

2 tsp Vanilla Extract

2 cups AP Flour

2 tsp Baking Powder

1 tsp Cream of Tartar

1/2 tsp Salt

1/3 Cup Confectioners Sugar (optional)

1. In a mid-sized bowl mix together your flour, baking powder, cream of tartar and salt. Gently whisk to combine ensuring there are no lumps.

2. In your stand mixer bowl (or larger bowl) mix cocoa and sugar together whisk the same ensuring no lumps. Add coconut oil, espresso and vanilla and mix until well combined - this will look like wet crumbly coffee grinds. Add your eggs one at a time, beating well after each addition. Once all eggs are added, turn your mixer up and let the the mixture get good and fluffy -- you'll see the color change noticeably and it will look like mousse. You can add your flour mixture in combine until blended. Cover your dough and place in refrigerator.

3. Preheat your oven to 350. Line your baking sheets with parchment paper. Place 1/2 cup of Confectioners sugar into a flat dish.

For the Icing:

1/2 cup Unrefined Coconut Oil, solid

1 1/4 cup Confectioners Sugar

1-2 Tbsp Coconut Milk, unsweetened

1 tsp Vanilla extract or Vanilla Powder

(powder will help to maintain snowy white appearance)

4. Place solidified coconut oil in your mixer and run just to loosen and smooth slightly about 30 seconds. Add the confectioners sugar and vanilla powder and whip until smooth. Slowly add Coconut milk one tablespoon at a time until you've reached your desired consistency. Place icing into a bowl off to the side in a cool place - do not refrigerate.

5. Scoop and roll your cookie dough into approximately 1.5in balls. Roll each dough ball into the confectioners sugar before placing on your cookie sheets. Bake at 350 for 10-12mins (mine took exactly 11 minutes on convection). Let cool for two minutes on the cookie sheets, then transfer to a wire rack and allow to completely cool.

6. Once your cookies are completely cooled. You're ready to assemble. Place a tablespoon of icing on one side of each cookie and sandwich together. Place in the refrigerator for 20-30 minutes before serving. (I actually made this part interactive and I served the icing with the cookies and allowed my guests to make their own whoopie pies!)

Enjoy and let me know how yours come out!

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