Vegan Almond Joy Whoopie Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Creamy, rich, four-ingredient buttercream and coconut are sandwiched between two springy, dark chocolate cakes in these vegan whoopie pies. You can taste the Almond Joy in every bite!
Ingredients
Cakes
  • 2 cups whole-wheat flour
  • ½ cup unsweetened cocoa powder
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened almond milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 tbsp coconut extract
  • 1 stick (½ cup) vegan butter, at room temp
  • 1 cup light brown sugar
  • 1 ½ tsp Ener-G Egg Replacer + 2 tbsp water (= 1 egg)
Filling
  • 4 tbsp coconut oil, at room temp
  • 4 tbsp almond butter
  • ¾ cup powdered sugar
  • 1 tsp almond extract
  • ½ cup shredded unsweetened coconut
Instructions
  1. Preheat the oven to 350° F and line a baking sheet with greased parchment paper.
  2. Mix flour, cocoa, baking soda, and salt together.
  3. Separately, mix almond milk and lemon juice and set aside.
  4. In a third, large bowl, cream your butter for about a minute with a mixer or a strong hand.
  5. Add the sugar and vanilla and cream till fluffy.
  6. Alternating, add the dry mixture and milk to the butter in intervals and mix till well combined.
  7. Stir in the coconut extract.
  8. Transfer the batter to a large Ziploc bag and cut off one corner. Use the bag to pipe out circles onto the parchment paper. The circles should be approximately 1 inch in diameter.
  9. Bake in the oven for 10-12 minutes.
  10. Meanwhile, mix together all the buttercream ingredients (except the coconut!) until creamy. If the mixture is too wet, add more powdered sugar. I suggest a ¼ cup each time.
  11. When the cakes are done, let them cool on a wire rack.
  12. To assemble, spoon about 1 tsp of buttercream on one cake, sprinkle coconut on the other, and sandwich together.
  13. Refrigerate immediately until serving.
Notes
•To un-veganize, sub buttermilk for almond milk and lemon juice, a real egg for the replaced one, and real butter for the vegan butter as well as for the coconut oil if necessary.
•I used coconut oil to grease the parchment paper because I am an almond joy fiend.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-almond-joy-whoopie-pies/