Whoopie Pie S'mores
Ingredients
Cakes
-
½
cup
unsweetened plain almond milk
-
¾
tsp
apple cider vinegar or lemon juice
-
1½
tsp
baking soda
-
2
Tbsp
flaxseed meal (to make flax eggs)
-
5
Tbsp
water (to make flax eggs)
-
¼
cup
grape seed or canola oil
-
⅓
cup
coconut sugar (or sub organic cane sugar)
-
5
Tbsp
maple syrup or agave nectar
-
¾
cup
unsweetened applesauce
-
½
tsp
pure vanilla extract
-
¼
tsp
sea salt
-
½
tsp
baking powder
-
½
cup
unsweetened cocoa powder (plus 1 extra Tbsp)
-
½
cup
almond meal (finely ground from raw almonds)
-
¼
cup
gluten-free oat flour (finely ground from raw oats)
-
¾
cup
gluten-free flour blend (plus 1 extra Tbsp)
Fillings
-
1
10-ounce bag
vegan gluten-free marshmallows (halved)
-
6
ounces
vegan dark chocolate (broken/roughly chopped)
-
to taste
fresh blueberries + sliced strawberries (optional)
Instructions
- Prepare the almond milk mixture with vinegar and baking soda, then set aside.
- Make flax eggs by combining flaxseed meal and water; let rest for 5 minutes.
- Whisk together oil, coconut sugar, and maple syrup in a large bowl.
- Add applesauce, vanilla, and salt; whisk to combine.
- Incorporate the almond milk mixture and whisk until smooth.
- Add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour; whisk until no lumps remain.
- Chill the batter in the refrigerator for 20 minutes and preheat the oven to 350°F (176°C).
- Scoop heaping tablespoons of batter onto greased baking sheets, leaving space between each.
- Bake for 10-14 minutes until edges are dry; let cool on racks.
- Once cooled, top half of the cakes with chocolate and marshmallows.
- Broil until marshmallows are toasted, or toast over a campfire.
- Top with fruit if desired and another cake, then press down slightly.
- Enjoy immediately or store leftovers at room temperature for up to 3 days or in the freezer for 1 month.
Nutrition Facts (estimated)
Servings
20 s'mores
Calories
197
Total fat
7.6g
Total carbohydrates
31.5g
Total protein
2.9g
Sodium
167mg
Cholesterol
0mg
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