Chocolate Black Bean Whoopie Pies with Salted Caramel “Cream” (and Ice Dream Sandwiches)

April 1, 2015

Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun CapersChocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers

Happy Easter! Here is my healthy chocolate recipe for you to make this weekend to celebrate all things chocolate!

Okay! I’ll just jump straight in to explain the name! These chocolate whoopie pies are made with cooked and pureed black beans and arrowroot instead of flour, making them gluten/grain free and very rich in protein. With chia seeds and almond butter also in the mix, these whoopie pies are technically, let’s face it, a protein whoopie pie suitable for your next post-workout snack! Sorta. But what they are good for is this: tricking your family into eating healthy ingredients in their sweets. Seriously, they are that convincing! These are not dense and thick like black bean brownies (though they are wonderful too), they are made lighter from the addition of arrowroot and have a little bounce and lift from gf baking powder.

Perfectly delicious as a protein rich double choc chip cookie (see recipe notes), these are taken to the next level with the addition of a salted caramel “cream” made from fresh medjool dates and soaked cashews. This recipe makes a little extra caramel then you’ll need (you’re welcome) but it’ll keep airtight in the fridge up to 5 days for all your other caramel needs. Eat a few whoopies fresh and then pop the leftovers in your freezer for a few hours to make some perfectly fudgey ice dream sandwiches! Talk about versatile!

The best thing about this dessert is that many of its ingredients are already likely to be in your pantry, just waiting to be turned into something delicious yet satisfying! Yes, you too can have spontaneous caramel, just remember what Isa Chandra Moskowitz says: “ABS – always be soaking” (thats a clever David Mamet reference for all you young’nes). Keep some cashews soaking in your fridge for making creamy dressings, sauces, cheeses and desserts.

Isn’t it comforting to know you’re eating something nourishing and substantial on a holiday full of empty carbohydrates? Happy Easter!

Thanks to my talented sister Dettie for taking the action shot and extreme whoopie close up below. You’re the best xx

Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers

Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers Chocolate Black Bean Whoopie Pies with Salted Caramel Cream (and Ice Dream Sandwiches) - Homespun Capers

Chocolate Black Bean Whoopie Pies with Salted Caramel Cream

  • Servings: 8-10
  • Time: 30min
  • Print
These are perfectly delicious without the caramel filling as just a protein rich cookie. I love the strong chocolate taste, but if you wish to make these sweeter then add another tablespoon of coconut sugar or consider substituting for a sweeter chocolate such as Loving Earth’s Caramel Chocolate. You can also freeze these to make perfectly fudgey ice cream sandwiches!
Cookie base adapted from Chocolate Black Bean Power Cookies by David Frenkiel. Makes 8-10 whoopie pies (or 16-20 single cookies).

Salted Caramel “Cream”

160g | 8-9 fresh mejool dates, pitted
135g | 1 cup really raw cashews, soaked 6+ hours
1 tsp vanilla powder
80ml |4 tbls coconut oil, melted to liquid
3-6 tbls water (as needed)
3/4 tsp salt flakes
 
Chocolate Black Bean Whoopie Pies
220g | 1.5 cups cooked black beans (1 x 400g can, rinsed and drained)
40ml | 2 tbls maple syrup
1 tbls chia seeds
60ml | 3 tbls almond milk (or dairy free milk of choice)
30g | 1.5 tbls almond butter
40ml | 2 tbls coconut oil, melted
70g coconut sugar
5 tbls raw cacao powder
1 tsp gluten free baking powder
2 tbls arrowroot powder (or rice flour)
1/4 tsp vanilla powder
1/2 tsp salt flakes (+ more to taste)
50g raw chocolate (I use Loving Earth Coconut Mylk Chocolate – 55% cacao), roughly chopped

For the Salted Caramel “Cream”: Place the dates, cashews, vanilla, coconut oil and 3 tablespoons of water in a high-speed blender or food processor and puree. Add extra water if needed. Blend till smooth and add salt to taste. Place caramel in a bowl and put in the fridge for at least an hour to thicken, or until needed. The thicker the “cream” the easier the assembly will be, so try to chill for a few hours if you can. Can be stored airtight in the refrigerator for up to 5 days.

For the Cookies: Set your oven to 180C.

In a high speed blender or food processor, combine the beans, maple syrup, chia seeds, almond milk and butter and coconut oil. When completely blended, empty contents into a medium-large bowl. Add the rest of the ingredients except the chocolate, and fold with a spoon till smooth. Add the chocolate and stir to combine.

Line a baking sheet with baking paper and place tablespoon sized balls of batter on the sheet. Using your finger, smooth each cookie and shape it into a circle – the batter will not spread so you need to smooth it into shape. Bake for 18-25 minutes. The cookies will still be a little soft feeling to touch but will be crisp on the edges. Remove from oven and rest for a few minutes on the pan, before transfering the whole baking paper with cookies attached to a wire rack to cool completely. Wait till they are mostly cool to peel off paper. Cookies will keep in an airtight container for 2 days.
To assemble Whoopie Pies: Spoon the salted caramel “cream” onto the underside of one completely cooled cookie, sprinkle with a little more salt if desired, and then sandwich it with another cookie. Eat now, refrigerate for a couple of hours or freeze for a perfectly fudgey ice dream sandwich (let them thaw at room temperature for 5 minutes for best eating)!

You Might Also Like

6 Comments

  • Reply Bright Young Food April 4, 2015 at 8:54 am

    These look INCREDIBLE. Love that they’re refined sugar free & bursting with beans & nuts too! I’m making them asap :) :)

    • Reply Liberty April 4, 2015 at 12:05 pm

      They are surprisingly light and fluffy too! I hope you like them! Let me know how you go! X

  • Reply peanutbutterandellie December 7, 2015 at 1:09 am

    These look amazing- both healthy (yay beans!) and delicious! I’m definitely trying them out!
    xx Ellie // http://www.peanutbutterandle.wordpress.com

    • Reply Liberty December 7, 2015 at 5:24 am

      Thanks Ellie! Hope you enjoy them. Let me know what you think! X

  • Reply Katie Gray November 4, 2016 at 12:37 pm

    Can I use coconut cream instead of cashews? I love your recipes just not sure how to substitute for all the cashews.

    • Reply Liberty November 4, 2016 at 1:57 pm

      Hi Katie! I haven’t tried it but I imagine if you get thick coconut cream in a can and refrigerate it overnight till it separates, then scrape out just the cream (leave any liquid for a smoothie) and blend that up with the dates, salt and vanilla (add a tiny bit of water if needed) then refrigerate, you’ll have a caramel cream. I don’t think you’ll need to add the coconut oil because it’ll already be pretty firm, you could always add a splash of boiling water if it’s too firm. Hopefully that works for you! Let me know if you give it a go!

    Leave a Reply

    %d bloggers like this: