Chocolate Heart Whoopie Pies
Course:
Dessert
Seasonal Event:
Valentine's Day
INGREDIENTS:
Vegan Chocolate Whoopie Cookie
- ⅔ cup unsweetened almond milk
- ½ teaspoon lemon juice
- 1 ½ cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ⅔ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Caramel Filling
- ¾ cup Vegan Caramel Sauce
- 8 tablespoons vegetable shortening
- 4 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 3 to 4 cups powdered sugar
Equipment
- 2 ½ - inch heart cookie cutter
DIRECTIONS:
- Preheat the oven to 350. Line 2 baking sheets with parchment paper.
- Make the chocolate whoopie cookie: In a small bowl, whisk together the almond milk and lemon juice. Allow the mixture to curdle, about 10 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
- Whisk the oil, sugar, and 1 teaspoon vanilla into the curdled almond milk.
- Make a well in the center of the flour mixture and pour in the wet mixture. Mix until well combined.
- Place the heart cookie cutter on the prepared baking sheet and scoop 1 tablespoon of the batter into the center. Spread evenly, then remove the cookie cutter. Repeat with the remaining batter.
- Bake until the edges are set and the top is soft to the touch, 10 to 12 minutes.
- Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the caramel filling: Make the Vegan Caramel Sauce and transfer to a large bowl. Add the shortening, vegan butter, and 1 teaspoon vanilla and beat with an electric mixer until creamy. Add the powdered sugar ½ cup at a time, beating well after each addition, until the filling is stiff enough to pipe (you may not need to use all the sugar).
- Scoop the filling into a piping bag fitted with a #12 decorating tip.
- Turn half the hearts upside down and pipe filling onto the flat side. Top with the remaining hearts, flat side down.