I was walking past store the other day and they had whoopie pies in their window. Of course the first thing I thought was, we need a raw food version of those! I got home and set to work, coming up with a cinnamon pecan filling instead of the traditional vanilla one. Full of nutritious ingredients, these make a wonderful treat or dessert. The filling is fast and easy and the actual cookies are easy, too. They do require rolling out and dehydrating so leave yourself time for that.
Equipment needed: food processor, dehydrator
Cacao Cinnamon Pecan Whoopie Pies
- 2 C Oat Flour
- 1/2 C Cacao Powder
- 1/4 C Coconut Butter
- 1/4 C Agave
- 1/4 C Maple Syrup (not raw but used frequently in raw desserts)
Place all dry ingredients in food processor. Pulse to combine. Whisk together wet ingredients. Add to dry and process until very well combined. If needed, you can add 1 T of water. Flatten out to a disk shape on non-stick dehydrator sheet. Cover top with wax paper or parchment and roll out to 1/4″ thick. You can pat these into shape also but the dough is really sticky. Cut with a ring cutter. Peel away extra dough leaving circles on tray. Repeat until you have used up the dough.
Place in dehydrator at 116 for 4 hours. Peel off of non-stick sheet and dehydrate 2-4 more hours. These should be dry but not brittle. A little softness should remain.
- 2 C Soaked Pecans, Drained (these should be wet for this recipe)
- 1/4 C Agave
- 1/3 C Coconut Butter, softened
- 1 t cinnamon
Mix in food processor until very well combined. Use for filling between two cookies.