I really hope you love today as much as I do. Costumes, candy, parties, weeee! In honor of this awesome holiday I wanted to post something extra special, a little “treat” from me to you.
Now, I know that traditional whoopee pies have a marshmallow filling, but that has gelatin in it – a major no no for vegans and vegetarians alike. And shockingly I couldn’t find any vegan marshmallows anywhere – and my neighborhood is super vegan friendly. So I decided to make this an extra thick cashew based cream filling using xantham gum. (Unlike arrowroot which you have to buy big expensive bags of if you don’t have any at home, anthem gum comes in tiny, inexpensive packets. Vegan and wallet friendly.)
I’m working on a really good marshmallow using agar (which is also more common in stores than xantham gum) but I just don’t feel it’s there yet to post it. Only the best for you guys!
I kind of cheat when I make whoopie pies. I like to eat one half at a time and put extra filling on them – and these were no exception! But, I did make these a little tinier when I baked them – think palm size – so they were nice and easy to bite. If you want get festive you can cut a whole on paper in the shape of a pumpkin (or other seasonally festive design) and sprinkle powdered sugar on them.
- 1 large Sweet Potato
- 1 1/2 cups White Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 2/3 cup Coconut Palm Sugar
- 1/2 cup Apple Sauce
- 1 tablespoon Maple Syrup
- 1 teaspoon vanilla extract
- 1 cup cashews, soaked overnight
- 1/4 cup almond milk
- 1/4 cup + 1 tablespoon Maple Syrup
- 1 1/2 teaspoon Xantham Gum
- Preheat oven to 400 degrees.
- Wrap sweet potato in tin foil and cook for 45 minutes, or until soft.
- Preheat oven to 350.
- In a large bowl mix sweet potato, apple sauce, maple syrup and vanilla extra until well blended. In another large bowl mix flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and sugar, until blended with no clumps. Pour dry ingredients into wet ones slowly, mixing thoroughly. Using an immersion blender (or transferring to a blender or food processor) mix the batter until completely smooth. (If you skip this step batter will have a darker, rougher more rustic look, but the taste will be the same.)
- Using a 1/4 cup measuring cup to dollop out batter onto a baking sheet lined with wax paper. If you want smaller bite site sized pies, fill the cup 2/3 of the way. Bake for about 12-15 minutes.
- While pies are baking/ cooling prepare filling. Fill a glass, or microwave save measuring cup, with almond milk and 1/4 cup + 1 table spoon maple syrup, and whisk. Heat until warm to touch, but not hot. (15-20 seconds). Whisking vigorously, add anthem cup a 1/4 teaspoon at a time. Pour thickening mixture into blender and mix on high. Add cashews and blend on high until filling is thick and completely smooth. Refrigerate until cool and then spoon filling on to whoopee pies before serving.