SERVES 8
Ingredients
• 1 cup cacao powder
• 1 cup warm tap water
• 1½ cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup palm sugar
• 5 tablespoons coconut oil, melted and cooled
• 1¼ teaspoons vanilla extract
• 2 large eggs
• 2 ounces coconut milk
• 1 teaspoon tapioca flour
• 4 tablespoons white chocolate chips
• ¼ Vanilla Pudding Recipe
Preparation
1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper. Whisk cacao powder and water together in bowl. In a separate bowl, whisk flour, baking soda, and salt together.
2. In large bowl, whisk palm sugar, coconut oil, and one teaspoon vanilla together until incorporated. Whisk in eggs and cacao powder mixture until smooth. Gently stir in flour mixture with a rubber spatula until a soft dough forms.
3. Using a greased quarter-cup measure, drop scant quarter-cup scoops of batter two inches apart on prepared baking sheets (you should have sixteen cakes total). Bake cakes until toothpick inserted in center comes out clean (about 14 minutes), switching and rotating sheets halfway through baking. Let cakes cool completely on sheets.
Filling
Use a quarter of the recipe for Vanilla Pudding to fill the Whoopie Pies. Assemble eight sandwich cookies by spreading about two tablespoons of filling between two cookies. Serve.
