While we were all enjoying our dessert, I remarked that the cake consistency with the coconut whipped cream frosting reminded me of whoopie pies! Actually, I said, “I could totally make these into Ho Hos.” But after a quick google search, my terminology was corrected. Vegan Whoopie Pies it was! These little gems are kind of amazing. Fluffy little chocolate cake-cookie hybrids filled with fluffy coconut whipped cream make a light, satisfying “cookies and cream” dessert. I think I’m in love. This recipe is simple, requiring just 1 bowl, easy methods, and basic ingredients. Plus, it also comes together in about 2 hours (after your coconut cream is chilled overnight). The extra planning ahead is totally worth the effort. These whoopie pies are amazing! They’re: FluffyTenderChocolatyCoconuttyPerfectly sweet& Satisfying Make these as a lighter dessert to have on hand during the week, or for special occasions like birthdays, baby showers, parties and more. Since they’re both vegan and gluten-free, they’re the perfect treat everyone can enjoy. Three more perks? They’re naturally sweetened (besides the coconut whipped cream), 170 calories each, and can be made up to a couple days in advance so you can plan ahead and save time. If you give these a try, let us know by leaving a comment and rating the recipe! It’s super helpful for us. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing what you come up with. Cheers, friends!
