Tag Archives: Coconut

Vegan Chocolate Whoopie Pies with Peanut Butter & Toasted Coconut Filling

Finally, back to posting! Sorry for the lack of posts… it seems that I have been making everything except Whoopie Pies lately. I made some recently that had great whoopies, but the filling was super messy. I couldn’t possibly post that! I need to remake those as the taste was great and I love the flavours (Lemon coconut! Yum!)

Anyways, enough daydreaming about those ones and onto the treats I made for this post – which had my absolute favourite flavour combination – Peanut Butter & Chocolate! And a little toasted coconut in there for some extra yum! Apparently I am obsessed with coconut lately. I want it in everything. Especially with chocolate.

So why vegan? Well although I have a lot of friends that are either vegetarian or eat limited meat (like me, many don’t eat red meat or pork), I only have one friend that is vegan. Sure, sometimes she will eat very limited dairy if she doesn’t have much of a choice, but generally she is very conscientious and stays away from any animal product. Well I have been promising her vegan Whoopie Pies for about a year now… and now she is going on a traveling adventure for almost a year and I felt I definitely owed it to her before she left to finally make some! I will have to come up with a great recipe to welcome her home next year too 🙂

I was actually super surprised how well these came out. They puffed up nice and were a good consistency and tasted like any other delicious Whoopie Pie. I don’t like the taste of ‘vegan butter’ so I went with coconut oil instead for the Whoopies and used Tofutti (vegan cream cheese) in the filling with peanut butter to “mask” the tofu flavour if I didn’t like it! I am not sure if it was necessary though as I didn’t taste any of the “weird tofu” flavour that I was afraid would mess up a good dessert!

For those looking to bake vegan or dairy-free, this recipe uses a buttermilk substitute: in the same way that you can add vinegar to regular milk to get a dairy buttermilk substitute, you can do this with rice milk, almond milk and soy milk. It works exactly the same – add one tablespoon to one cup and let it sit for about 10 minutes to “sour” it. Also, another great substitution to know is using ground flax seed with water to make up an egg – 1 Tb of ground flax + 3 Tb of water.

Whether you are vegan or just making some of these for a friend that is, I am sure everyone will love them and not even know that they are for any special diet! You really can’t tell any difference!

Vegan Chocolate Whoopie Pies (makes about 15 medium sized pies)

  • 1 cup rice or almond or soy milk
  • 1 Tb white vinegar
  • 1 Tb flax seed mixed with 3 Tb warm water
  • 1 1/3 cups all-purpose flour
  • 2/3 cups cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. Measure the milk in a liquid measuring cup and add the vinegar to it. Allow to sit about while you do everything else – it may start to look kind of chunky or curdled but that is good!
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.

    Coconut oil + sugar + “flax-egg”

  4. In the bowl of a mixer, mix the coconut oil and brown sugar until well mixed. It will not become fluffy like butter and sugar (or at least mine didn’t) so add the flax seed+ water and continue mixing. Add the vanilla and beat about 2 minutes.
  5. Add the flour mixture alternatively with the non-dairy milk mix (start and end with the flour).
  6. Spoon or scoop 1.5 Tb of mixture onto prepared baking sheets at least 2 inches apart. Bake for 10-12 minutes or until the tops will bounce back when touched (i.e. a finger ‘indent’ shouldn’t remain!)
  7. Allow cakes to cool a few minutes on the baking sheet before removing to a cooling rack.

    Ready to bake

Vegan Peanut Butter & Toasted Coconut Filling

  • 1/2 pkg of Tofutti (total package is 8oz)
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 2 1/2 cups icing sugar
  • 1/2 cup toasted coconut (it burns quick in the oven so be careful!)
  1. Beat the Tofutti with the peanut butter until very smooth. Add the vanilla and then the icing sugar 1/2 cup at a time. 
  2. Stir in the toasted coconut
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie plus a little). Press together and refrigerate until about an hour before serving.

Mmm…

Vegan Chocolate Whoopie Pies with Peanut Butter & Toasted Coconut Filling

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I-wish-I-was-on-a-beach Whoopie Pies

So usually every year in January or February I go somewhere hot to escape the winter for just a short while. It doesn’t take long, only a week of warmth (although longer would be AMAZING), but that is enough to get me through the blahs of the rain in Vancouver. This year it didn’t work out. Between timing & budgets, it just didn’t happen. And now I am feeling it. I just want to feel the warmth of the sun on my back or just sit outside & read a book or even just have a week off to relax (it is WAY too long between Christmas and Easter to not have a break! I look forward to having the new stat holiday in February next year!). We will not miss out next year!

These Whoopie Pies were intended to bring a little sunshine and tropical flavour to the dullness of winter. One friend from Australia commented “these remind me of something at home” so I think I captured the idea of sunshine into the treat! I wasn’t really aiming for any particular drink, just something that you would enjoy in the sun on the beach. I had this tropical dip mix that I got as a ‘mystery purchase’ in a set with a few others and figured it would be great in a filling. Since it would be impossible anyone else to purchase this (apparently it was a fundraiser item), I would recommend throwing in some freeze dried pineapple and toasted coconut (blend it up first so that it becomes a powder). And for the outside I used the coconut Whoopie Pies I had previously made as a template and just enhanced it with some extra tropical fun (i.e. citrus and rum!)

Tropical Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1 tsp rum extract
  • 1 large  egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • (optional: 1/3 cup freeze-dried strawberries blended to ‘dust’)
  • 1/3 cup coconut milk
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened shredded coconut (fine is best but medium shred should be fine)
  • zest from one orange
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the butter about 1 minute. Add the sugar and beat another 2-3 minutes until fluffy and light. Add the egg followed by the extracts.
  3. In a separate bowl, whisk together the flour, baking soda, salt & strawberry ‘dust’ (if using).
  4. In a measuring cup, measure the two milks together and stir.
  5. With the mixer on low add about 1/3 of the flour mix, then 1/2 of the milk mix, another 1/3 of the flour mix, the rest of the milk, and finally the rest of the flour.
  6. Mix in the shredded coconut & orange zest.
  7. Spoon or scoop batter (about 1.5 tablespoon per cookie) onto the prepared cookie sheets.
  8. Bake 10-12 minutes or until they spring back when lightly touched. Allow to cool a few minutes on the sheet and then transfer to a rack to cool completely.

Tropical Filling

  • 1/2 pkg cream cheese (1/2 cup), softened
  • 1/2 cup butter, softened
  • 2 Tb rum
  • 3 Tb Tropical fruit dip mix
  • 4 cups icing/confectioner’s sugar
  • (2 Tb coconut milk)
  1. Beat the cream cheese and butter together. Add in the dip mix and the rum.
  2. Add sugar 1/2 cup at a time with mixer on low. Add enough coconut milk if required to make it a medium consistency.
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little.

Nanaimo Bar Whoopie Pies

Wow, time really got away on me in December. I had meant to post a Christmas Whoopie Pie recipe each week for the month but instead I got carried away with all the festivities and haven’t posted anything in weeks! And Christmas is now over! Sorry about that. The good news is that I only have one somewhat festive recipe in this post-Christmas style. I wasn’t impressed with the other recipe I made and I ran out of occasions to make any other ones. So now I have saved some ideas for next year 🙂

Nanaimo Bar Whoopie Pies

Nanaimo bars aren’t actually specifically for Christmas but for some reason they seem perfect on a platter of Christmas goodies so that is why I thought I would go with Nanaimo Bar Whoopie Pies. Although some people would disagree, the classic bars are considered to be created in not-too-far-away Nanaimo, BC. There is the base that is usually made with graham cracker crumbs, coconut and chocolate; then the filling, which is really just buttercream with custard powder added (which gives it the distinct yellow colour); and then a delicious topping of semi-sweet chocolate. Besides the combination of tastes, I think a lot of the appeal of these treats is in the textural contrast with the chewy coconut, the smooth filling and then the harder chocolate on top. I love them! (Although they have to be done right and some store bought versions are definitely not up to par.)

The All Important Custard Powder

To make these Whoopie Pies, I used one of the basic chocolate Whoopie recipes and added some graham flour (use whole wheat if you don’t have graham) and coconut. The filling is the classic Nanaimo Bar filling and then I dipped the completed Whoopie Pie in semi-sweet chocolate on one side. I think they turned out pretty well although I added a little extra baking soda to compensate for the heavier flour & coconut and I don’t think that was necessary (they were really quite puffy!). The recipe below does not have the extra soda & I think they will turn out better.

Nanaimo Bar Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup flour
  • 3/8 cup graham flour
  • 3/8 cup shredded unsweetened coconut
  • 1/2 cup cocoa
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or with a hand mixer), beat butter until creamy. Add sugar and vanilla and beat 3-4 minutes until fluffy and light. Beat in the egg.
  3. In a separate bowl, whisk together flours, coconut, cocoa, baking soda and salt.
  4. Add the dry ingredients alternately with the buttermilk to the butter while beating. Start and end with dry ingredients.
  5. Scoop/spoon about 1.5 Tablespoons of batter onto the baking sheets leaving about 2 inches between each. Bake 10-12 minutes or until they bounce back when lightly pressed. Allow to cool 2 minutes on the baking sheet before removing them to a rack to cool completely.

Nanaimo Bar Filling

  • Custard-type filling

    3/4 cup butter, room temp

  • 3 Tb custard powder
  • 3 cups icing/confectioner’s sugar
  • ~2-3 Tablespoons cream/milk/water
  1. Beat butter until smooth and light. Add custard powder and then sugar 1/2 cup at a time. Continue to beat until smooth.
  2. Add cream/milk to get to a medium consistency.

Chocolate Topping

Melt about 4 oz semi-sweet chocolate in a small bowl.

Assemble by filling two equally sized Whoopie Pies with about 1.5 Tb of filling (if you made your Whoopie pies bigger or smaller, adjust the filling accordingly). Dip one side of the Whoopie into the melted chocolate and place on a sheet of parchment paper to allow the chocolate to set.


Loco for Coconut Whoopie Pies

written by Becky

Loco for Coconut Whoopie Pies

A good friend of mine recently was asked to bring dessert for a family lunch and decided that it was time for her family to try Whoopie Pies. So she called me up (actually she texted me… almost the same thing, right?) and asked if we could make them together, at my place so that we could use my fabulous Kitchenaid mixer! Of course this sounded like an excellent night of baking to me! But then it was the dilemma of flavours. She knew it had to be pleasing to kids so I suggested Peanut Butter & Jam, Classic Chocolate with Marshmallow, Neapolitan, lemon and other such classic flavours. After a bit more text-discussion, my friend decided she really needed to do two flavours: one being coconut (both her mom and Grandma LOVE coconut) and then a chocolate-y kids type one. I suggested Cookies-and-Cream with Oreo pieces in the batter and we had our decision! Of course the Cookies & Cream Whoopie Pies will be in a separate post.

Coconut is one of those flavours that people either love or hate. As with many flavours, I hated it as a kid but love it now. In fact I really hated it until I started loving Pina Coladas! Even weirder than that I loved these drinks (virgin ones as a kid in Mexico and now of course with the tasty rum added) despite the flavour of coconut is that I actually hated (and still do) pineapple! So I hated coconut and I hated pineapple but for whatever reason you put the two together and get deliciousness! (As a sidenote, Pina Colada Whoopie Pies will have to make an appearance on here at some point!)

So since we were making these creations for definite coconut lovers, we figured we would go crazy with the coconut: coconut milk, unsweetened coconut and coconut extract in the batter, all three also go into the icing, and the outside is rolled in toasted coconut. The toasted coconut was the kicker! Added a little crunch to the outside and the taste of it was amazing!

Enjoy!

Ingredients!

Coconut Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1large  egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup coconut milk
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened shredded coconut (fine is best but medium shred should be fine)
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the butter for about 1-2 minutes until fluffy. Add the sugar and beat another 2-3 minutes until fluffy and light. Add the egg and then the extracts.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. In a measuring cup, measure the two milks together and stir.
  5. Prebaked & baked! My friend brought her Silpat liner, which I had been interested in trying!

    With the mixer on low and allowing to mix between each addition, add about 1/3 of the flour mix, 1/2 of the milk mix, another 1/3 of the flour mix, the rest of the milk, and finally the rest of the flour.

  6. Mix in the shredded coconut.
  7. Spoon or scoop batter (about 1 tablespoon per cookie) onto the prepared cookie sheets.
  8. Bake 10-12 minutes or until the spring back when lightly touched (they shouldn’t start to turn brown). Allow to cool a few minutes on the sheet and then transfer to a rack to cool completely.

Whoopie Shells - awaiting their filling!

Creamy Coconut Filling

  • 1/4 cup butter, room temp
  • 1 3/4 cup icing sugar
  • 3 tablespoons sweetened shredded coconut
  • 2 tablespoons unsweetened shredded coconut
  • 3 tablespoons coconut milk
  • 1/2 tsp vanilla
  • 1/2 tsp coconut extract
  1. Beat the butter for 2 minutes. Add the sugar and beat until well combined.
  2. Add the rest of the ingredients and beat until smooth, about 5 minutes.

1/2 cup medium shred sweetened coconut, toasted
Be careful when toasting it not to burn it! You just want it lightly browned!

Assembly

Rollin' in the delicious toasted coconut!

  1. Find matching sides for each Whoopie Pie – you want your top & bottom to match!
  2. Scoop filling onto what will be the bottom of your Whoopie Pie. The amount of icing should be the same volume as you used for your cookies – so if you used 1 tablespoon then, use the same amount.
  3. Squish the top on but don’t push so hard that the filling oozes out!
  4. Roll the outside edge in the toasted coconut – you may need to actually pick up some of the coconut and place it along the edge.
  5. Indulge in Coconut Goodness!

Amazing Coconut Whoopie Pies!