Annie blogs about unprocessed, low-fat, low-sugar, whole foods at An Unrefined Vegan. She has the sweetest smile and also is the brains behind the awesome Virtual Vegan Potluck, twice a year super fun potluck to meet vegan bloggers! The sign-up for the May Potluck is open till 6th.
Her blog has a calming effect on me for some reason :). It also helps to see yumm-amazing creations like this Roasted Pear, Roasted Pepper Chedda’ & Sauerkraut Quesadillas, these Creamsicle-Coconut Cookies! and this Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas.. Yes, you heard that right.. Chocolate Cheeeezzee. (pictured below).
If you are new to a plant-based diet, Annie has a Substitutions Page and What’s That glossary(Kombu, Miso, Arame…) to get you started without a hitch.:)
Thank you for the guest post Annie. These whoopies look Awesome!
You can find Annie on Facebook, Instagram, Twitter.
Now the post.
They’re a little bit baked. They’re a little bit rawk and roll.
And they’re are so cute, you might be tempted to stare at them all day without eating them. To help you overcome this impulse, I’ve provided easy-to-follow instructions on how to quickly and efficiently devour them. You’re just helping them fulfill their destinies.
1) pick up a whoopie with your right hand.
2) pick up a whoopie with your left hand.
3) take a bite out of the whoopie in your right hand.
4) take a bite out of the whoopie in your left hand.
5) proceed in this order until both whoopies are gone and there’s nothing left to do but lick your fingers.
If you’re not into blueberries, substitute blackberries or dark, sweet cherries.
Like a lot of her readers and probably not a few of her fellow bloggers, I’m a little bit in awe of Ms. Richa. Every recipe is something I want to make and eat, every photo is a little piece of art. Do you think she’d mind if I invited myself over, tucked a napkin into my collar and then reached for a plate of whatever she happened to be serving that day? Please, Richa – can I have another?? Hubbs is one lucky guy. Thank you, Richa, for sharing space on your beautiful blog. I hope I did you proud.
Gluten-free Chocolate & Blueberry Creme Whoopie Pies
1 9″ cake or lots of wee cakes
2 cups frozen blueberries
1/2 cup cooked adzuki beans (canned is fine; omit if you’d like this to be 100% raw)
1 cup pecans, soaked overnight, rinsed and drained
1 tbsp. maple syrup, or to taste (use agave nectar, if preferred)
1/4 cup coconut milk
1/2 cup coconut oil, melted
1 1/2 cups GF flour blend (I used King Arthur Gluten-free Whole Grain Flour Blend)
1 1/2 tsp. powdered stevia
1/2 cup maple sugar
1 cup unsweetened cocoa powder (I used King Arthur Double-Dutch Dark Cocoa)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
1/3 cup coconut oil, melted
4 tbsp. flaxseed meal + 12 tbsp. water, blended
1 1/3 cups water
6 oz. unsweetened soy yogurt
2 tsp. vanilla extract
Make the blueberry creme:
In a food processor*, process the pecans until nearly smooth, stopping to scrape down sides occasionally. Add all of the remaining ingredients, except for the melted coconut oil, and process until well-combined. With the machine running, pour in the coconut oil and blend. Transfer the blueberry creme to an air-tight container and store in the refrigerator until ready to use.
*a high-speed blender will yield a smoother creme, but I figure most people have a food processor, and not a high-powered blender. More importantly – a food processor is easier to clean.
Make the chocolate cake:
Preheat the oven to 350F and lightly spray mini-cake pans with oil – - or lightly oil two 9″ cake pans, line with parchment paper and oil again. Set aside.
In a medium-sized bowl, whisk together the maple sugar, flour, cocoa powder, baking powder, salt and xanthan gum.
In a large bowl, whisk together the coconut oil, flaxseed mixture, water, vanilla extract and yogurt. Add the dry ingredients to the wet and mix thoroughly. Divide the batter between the mini-cake pans or cake pans.
Bake for about 30 minutes, making sure the cakes are cooked all the way through. Cool in the pans for a few minutes, then carefully transfer them to wire cooling racks.
To assemble cakes, cut each mini-cake in half lengthwise. On one half, pile on the blueberry creme and top with the other half. If you’ve made the 9″ cakes, smear blueberry creme on top of one cake, gently press the other cake on top and cut into wedges.
For best results, assemble cakes just before serving.
Going going gone.