Lemon Whoopie Pies

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READY IN: 50mins
SERVES: 10

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat the oven to 350.
  • line 2 trays with parchment paper.
  • in one bowl, stir together the dry ingredients through the sea salt.
  • in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
  • add the dry ingredients to the wet and mix well.
  • spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
  • Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
  • to make the vanilla custard cream, first discard the soaking water from the cashews.
  • blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
  • while the motor is running, slowly add the coconut oil to the cashew mix.
  • blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
  • once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.
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