Vegan Choc Caramel Whoopie Pies
Ingredients
- 1/2 cup soy milk
- 2 tsp apple cider vinegar
- 1 cup spelt flour
- 1/3 cup cacao powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- pinch salt
- 1/2 cup coconut sugar
- 1/4 coconut oil melted
- extra mylk if necessary
- method:
- cream filling:
- 2 tbsp coconut oil
- 3 tbsp coconut sugar
- 2 tbsp maple syrup
- 2 tbsp cashew or almond butter
Preparation
Preheat oven 160c/320f
In a bowl mix together the mylk and apple cider vinegar
In another bowl combine the dry ingredients, then add in all of the remaining wet ingredients including the soy mylk and acv mix and stir to combine
The mix should run easily off a spoon but still hold its shape, add more mylk if the mix is too thick
Spoon out 2 tsp sized mounds onto a lined baking tray, leaving 2 inches between each round, once all of the mix is used, bake for 10 - 15 minutes, or until they've risen slightly and a skewer inserted comes out clean
Assemble with the whipped cream filling!
Cream filling:
Cup coconut yoghurt (whip with an electric beater until thick and holds its shape)
Tbsp vegan store bought caramel or make your own (below) stir through the whipped cream
Tbsp coconut oil
Tbsp coconut sugar
Tbsp maple syrup
Tbsp cashew or almond butter
Add all ingredients to a small saucepan and simmer over low heat for 3 minutes, allow to cool before adding to the whipped coconut yogurt
