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  • 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. 


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


  • 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


  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.

Comments (5)

(5 from 3 votes)
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Steven, FOK Support4 weeks ago
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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
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Made a half batch and it worked great! These taste delicious!

Patti Wake1 month ago
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These sound intriguing! Is there a total of 1 and a half cups of dates or 2 and a half cups?

DWG1 month ago
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That appears to be an error – I found the original recipe on her site ( and it only calls for 1.5 cups dates total.

Susan Hertzler Hertzler1 month ago
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Can’t wait to try these.

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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.

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