Chocolate Whoopie Pies with Coconut Filling
You’re probably wondering why is it called a whoopie pie? Well, according to Amish legend, husbands and children would find these marshmallow filled pies in their lunch boxes and out of shear elation and joy would shout ‘Whoopie!’
CHOCOLATE WHOOPIE PIES WITH COCONUT FILLING – 15 servings (234 calories | 14g fat | 14g sugar)
For the sponge
- 200g Plain Flour
- ½ tsp Bicarbonate of soda
- 100g Caster sugar
- 30g Apple sauce
- 1 Large egg
- 20ml Canola oil
- 30g Raw cacao
- 100g Low-fat yoghurt
- 50g Carrot
For the filling
- 100g Icing sugar
- 200g Coconut oil
- Handful of desiccated coconut
STEP 1: Sieve flour and soda bicarbonate into a bowl and mix thoroughly you’ll then need to add the sponge ingredients (remember these should be mixed separately before adding in!)
STEP 2: Put all your mixture into a piping bag and pipe it out in circles onto a whoopie pie mold. Then bake for 15-20 minutes at 180°C/350°F/Gas 4.
STEP 3: Whisk the icing sugar and coconut oil together until stiff then pipe the filling onto one half of the whoopie pie and sandwich with the other half.
STEP 4: Roll in the desiccated coconut if you’re that way inclined. Your whoopies are ready!
P.S. Top tip: Coconut oil solidifies when cold and turns to liquid when too hot, so if your frosting starts to become too runny simply pop it in the fridge for 10 minutes and your piping becomes a lot more stable