Whoopie Pies (Paleo Indulgence)

Whoopie Pies
1/4 cup almond flour
1/4 cup coconut flour, sifted
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder
3 eggs
1 tsp pure vanilla extract
1/4 pure maple syrup
3 tbsp coconut oil, melted

Coconut Whipped Cream
1 can of full-fat coconut milk (cream only), refridgerated overnight
1 tsp pure maple syrup
1/2 tsp vanilla extract

Preheat the oven to 350° F. Place the dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the coconut oil, and blend with a hand mixer until combined. With the mixer on low, slowly pour in the coconut oil. Mix well. Let the better sit five minutes to thicken. 

With an ice cream size scoop, place 8 even mounds of batter on the parchment lined baking sheet. Flatten and smooth just slightly with a rubber spatula. They will spread a bit when baking. Bake 12 to 14 minutes or until firm and the center springs back pressed lightly. Cool on a wire rack. 

For the coconut whipped cream: Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immediately. **This recipe was not in the Paleo Indulgences Cookbook. I did not care for the recipe that the cookbook suggested.

Place 4 cooled cakes flat side on a serving tray. Spread the coconut whipped cream on each cake. Top with a second cake and press lightly to stick together. Enjoy!

For this recipe I had assistance from two wonderful ladies (Courtney and Ashlyn). The cakes were actually pretty good, they were not dry and the overall flavour was good. You wouldn't even know the difference for the cakes, however, the icing recipe was not appealing at all and I elected for a completely different recipe. I'll give this recipe 4 out of 5 stars.