Paleo Whoopies with Strawberry Cream

• 6 6

• Preparation time:

• Cooking time:

Ingredients

¹/³ cup melted coconut oil
¹/³ cup maple syrup
4 eggs (organic or biodynamic
if possible), at room temperature
½ cup coconut flour
2 teaspoons baking powder
¼ cup raw cacao powder, plus extra for dusting
Strawberry Cream
1 cup Vanilla Coconut Cream
(see recipe on page 79)
250 g strawberries, hulled, finely chopped

Method

1. Preheat your oven to 180°C/160°C fan-forced. Line two large baking trays with non-stick baking paper.
2. Mix the coconut oil, maple syrup, eggs, flour, baking powder and cacao powder until well combined. (The mixture will be soft and sticky.)
3. Using slightly damp hands, shape the mixture into twelve 7 cm flat rounds. Place on the prepared trays. Bake each tray for 12–15 minutes or until the whoopies are cooked through and firm. Cool on the trays.
4. To make the strawberry cream, combine the coconut cream and strawberries together in a bowl.
5. Spoon the strawberry cream onto the flat sides of half of the whoopies, then top with the remaining whoopies. Dust with extra cacao and serve.

To make the coconut cream:

2 x 400 ml cans coconut cream
1. Place the unopened cans of coconut cream in the fridge and leave overnight to set firm.
2. Open the cans and carefully scoop out the top thick layer of cream that has set firm. Place in a bowl and flavour as needed (see variations below).
Reserve the leftover coconut liquid in the base of the can to make smoothies or add to soups and casseroles.

Notes