I didn’t know what ‘Whoopie Pies’ were until I came to Australia, where they seem to be all the rage. Chocolate + pie? I know…sounds gross. From what I’ve gathered, It basically two cookies or cakes with a deliciously creamy filling sandwiched in the middle. You’re drooling now right?! Not one for missing out on sweet treats, I made my own (probably very non-traditional) version. Sorry Whoopie Pie Police. My version is packed with loads of high-protein ingredients, making them great for satiety and muscle repair. As ever, there’s no crappy sugar, flour or gunk. I challenge you to eat more than one though – these bad-boys are pretty full on (even at just 230 calories each). It’s time to get your Pie on.
The healthy stuff: Black Tahini is a paste made from ground black sesame seeds. It’s is an excellent source of vitamin E, F, and T as well as B vitamins, Biotin and Choline. It also contains a wealth of amino acids and essential minerals. As a 20% complete protein, black tahini is richer in protein than milk, soya beans, and most nuts!
Recipe
SERVES: 6
INGREDIENTS:
For the cakes
- 1/2 cup liquid egg whites
- 3/4 cup chocolate protein powder (pea based if dairy free)
- 1/4 cup unsweetened almond milk
- 2 tbsp rice malt syrup
- 2 tbsp granulated stevia (like Natvia)
- 3 tbsp coconut flour
- 2 tbsp raw cacao powder
- 2 tbsp black tahini (or white, but cakes will be lighter in colour)
- 1 tsp baking powder (gluten free as necessary)
For the chia cream
- 1/2 can coconut cream
- 2 tbsp black chia seeds
- 1 tsp rice malt syrup
For the Mango Puree (optional)
- 1/2 cup frozen mango cubes, blended
This recipe was originally written for Nourish Magazine.
METHOD:
- Preheat oven to 160° and line a large baking sheet with parchment paper.
- Mix together the chia, rice malt syrup and coconut cream, then set aside in the fridge to thicken.
- In a blender, add all the cake ingredients and blend until smooth.
- Dollop the chocolate batter onto the baking sheet, into approximately 12 cakes.
- Cook for 15-20 minutes and remove to a cooling rack.
- When completely cool, spread a thick serving of chia cream onto the bottom of one cake, then top with a teaspoon of mango puree. Top with another cake to finish the whoopie pie.
- Enjoy immediately or store in the fridge for up to 3 days.
Tip: Dip in liquid raw chocolate or melt one of these delicious bars for an extra treat!
