frozen vanilla whoopie pies
two vanilla cakes are filled with coconut cream frosting and then frozen, to create an ice cream sandwich-like version of a whoopie pie.
Servings: 7 whoopie pies
Ingredients
vanilla cakes
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 4 eggs
coconut cream frosting
- 1 can of coconut cream, refrigerated overnight in coldest part of the fridge
- 3 tbsp honey
- 1 tsp pure vanilla extract
Instructions
vanilla cakes
- start by preparing your vanilla cakes, mix your coconut flour, baking soda, together in a medium-sized bowl.
- add in the wet ingredients, ending with the eggs, and allow to sit for five minutes.
- using a whoopie pie mold - if you don't have a whoopie pie mold, you could also use the bottom of a jumbo or bakery-style muffin tin - fill each mold with 2 tbsp of batter each, approximately. it's best to place the molds on a baking sheet to transfer to the oven after.
- bake in a preheated oven at 350 for 13 minutes, until golden (they cook quickly!).
coconut cream frosting
- to prepare the frosting, empty the solid contents of the can of coconut cream into the bowl of a stand mixer - put aside the remaining liquid for another use, it can also be frozen for smoothies etc.
- add in the honey and vanilla, and mix on medium until well combined.
- if it's very liquidy, you will want to freeze it in freezer-safe bowl until it's entirely solid. you can always freeze it overnight and prepare your whoopie pies the following day.
- once it's frozen, you'll be adding spoonfuls and patting it down gently on to a vanilla cake, before topping it with another vanilla cake. repeat until you are out of vanilla cake. you may have a bit of extra coconut frosting and/or one vanilla cake leftover, eat as you please!
- enjoy immediately, or place the whoopie pies in a freezer-safe tupperware, layered with parchment paper between each - enjoy out of the freezer, frozen!