I don’t know about you, but I very happily ushered out 2020. I am thrilled that it is 2021, therefore we had to celebrate with a special dessert. Sweets are usually the type of recipe that I can enlist some sous chefs – especially when it is time to lick the spoon. (That is definitely an advantage of plant-based baking – no eggs to worry about and batter tasting is completely safe!) In fact, both of my daughters Natalie and Katie helped me make these and the photo credits go to Natalie.
I am not going to lie – vegan baking can be challenging. I have found that the Minimalist Baker publishes very reliable recipes for such occasions. Inevitably, we end up changing things up a bit according to our tastes and ingredients on hand.
We used her recipe for Vegan Whoopie Pies and substituted olive oil for coconut oil and cane sugar for the coconut sugar.
As you can see we also incorporated raspberries. My girls have been really excited about raspberries lately. Their other latest favorite ingredient has been marshmallows. We have been making quite a few s’mores in our new fire-pit.
What could be better than the combination of these two ingredients to make the filling for the whoopie pies? (Ok, if you are like me your brain is already onto a peanut butter filling) Simply take a bag of frozen raspberries and heat them over medium heat with a little sugar until they breakdown. If you don’t care for the seeds feel free to strain them out at this point using a fine mesh sieve. Return the raspberries to the pot and stir in a bag of mini marshmallows. Heat gently until fully incorporated. Cool the mixture and spread between the chocolate whoopie pies.