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Cacao + Tahini Whoopie Pies

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!





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.


  1. Preheat oven to 160° and line a large baking sheet with parchment paper.
  2. Mix together the chia, rice malt syrup and coconut cream, then set aside in the fridge to thicken.
  3. In a blender, add all the cake ingredients and blend until smooth.
  4. Dollop the chocolate batter onto the baking sheet, into approximately 12 cakes.
  5. Cook for 15-20 minutes and remove to a cooling rack.
  6. 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.
  7. 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!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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