close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 12 whoopie pies

Rich strawberry cream is sandwiched between homemade chocolate cookies for these vegan whoopie pies. Freeze-dried strawberries are the secret ingredient both in the cream filling and as a fun decoration. To neatly crush freeze-dried strawberries, seal them in a resealable bag, pushing out as much air as you can. Roll over the bag using a rolling pin.

Tip: To soak cashews, place in a bowl and cover with boiling water; let stand at least 30 minutes. Drain. 

From plants-rule.com

Chocolate-Strawberry Vegan Whoopie Pies in a stack against a pink background

Ingredients

  • 1 cup raw cashews, soaked (see tip in intro)
  • 1½ cups pitted dates
  • 1 cup freeze-dried strawberries, crushed in a blender, food processor, or by hand
  • 2 teaspoons tapioca starch
  • 3 teaspoons pure vanilla extract
  • 1 cup applesauce
  • 1 cup mashed bananas (about 2 bananas)
  • ¾ cup unsweetened, unflavored almond milk
  • 2 teaspoons pure vanilla extract
  • 1 cup spelt flour
  • ½ cup brown rice flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. Make Strawberry Cashew Cream: In a blender combine cashews, ½ cup of the dates, ½ cup of the freeze-dried strawberries, the tapioca starch, 1 teaspoon of the vanilla, and ½ cup water. Cover and blend until smooth, scraping sides as needed. (The mixture will be thick.) Set aside.
  2. Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
  3. In a blender combine the applesauce, the remaining 1 cup dates, the bananas, almond milk, and the remaining 2 teaspoon vanilla. Blend until smooth, scraping down sides as needed. In a medium bowl whisk together the next six ingredients (through salt). Add applesauce mixture to flour mixture; stir to combine.
  4. Spoon batter in ¼-cup portions onto prepared baking sheets, spacing about ½ inch apart. You should have 24 portions.
  5. Bake about 12 minutes or until set, rotating pans halfway through baking. Set baking sheets on wire racks to cool.
  6. To assemble pies, spread about 2 tablespoons Strawberry Cashew Cream onto flat side of one cookie. Press flat side of another cookie onto cream. Roll edge of pie in the remaining crushed freeze-dried strawberries to coat cashew cream halfway around pie. Repeat with remaining cookies and cashew cream. Serve immediately or transfer to an airtight container and store in refrigerator up to 1 week.
tags:

Comments (5)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Steven, FOK Support4 weeks ago
Reply
Do you want to report this comment as inappropriate?

Thank you for the question, Patti, and the clarification, DWG! The recipe does call for 1 1/2 cups of pitted dates in total: the instructions will share the use of them correctly. Our editorial team has been notified to correct the ingredients listing.

Thank you again, and hope you enjoy the Whoopie Pies!

Lynn1 month ago
Reply
Do you want to report this comment as inappropriate?

Made a half batch and it worked great! These taste delicious!

Patti Wake1 month ago
Reply
Do you want to report this comment as inappropriate?

These sound intriguing! Is there a total of 1 and a half cups of dates or 2 and a half cups?

DWG1 month ago
Do you want to report this comment as inappropriate?

That appears to be an error – I found the original recipe on her site (plant-rule.com and it only calls for 1.5 cups dates total. https://plants-rule.com/plant-based-chocolate-strawberry-whoopie-pies/

Susan Hertzler Hertzler1 month ago
Reply
Do you want to report this comment as inappropriate?

Can’t wait to try these.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

Chocolate-Strawberry Vegan Whoopie Pies in a stack against a pink background see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap