Admittedly, these whoopie pies are far from red. As you may know, I avoid artificial food coloring at all costs. Normally, beet powder works well for red food coloring. But in this case, it wasn't enough to turn the whoopie pies red, despite the fact that the batter looked perfect! So instead, I decided to dye the frosting red and make these whoopie pies look festive for Valentine's Day. These tasty treats are gluten-free and sugar-free. I hope you enjoy them as much as I did!
Yields16 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the whoopie pies:
2cupsAlmond flour
1 ½cupsTapioca flour
½cupCoconut flour
2tbspCocoa powder
2tspBaking soda
1tspSalt
1cupMonkfruit (granulated)
4Eggs
113.5oz can coconut milk
½cupCoconut oil (melted)
2tbspApple cider vinegar
1tbspVanilla extract
1tbspAlmond extract
¼cupWater
35tbspBeetroot powder
For the frosting:
8Cream cheese (I used Kite Hill almond cream cheese to avoid dairy)
5tbspGhee (If you're doing dairy-free, use vegan ghee)
3cupsPowdered monkfruit
For the whoopie pies:
1
Preheat oven to 350 degrees and grease whoopie pie tin with coconut oil. Note: you could also make these cupcakes! Set cream cheese and butter out to soften.
2
Sift almond flour, tapioca flour, coconut flour, salt, baking soda and cocoa powder in a large bowl.
3
In a separate bowl, whisk can of coconut milk until well combined. Add eggs and coconut oil and whisk. Add granulated monkfruit.
4
Combine 1/4 cup water and 3 tbsp beetroot powder in small jar and shake well; add this to wet ingredients with apple cider vinegar, vanilla extract and almond extract.
5
Slowly add dry ingredients to wet until combined.
6
Place large spoonful of batter into each tin and bake 10-12 minutes (longer if you're doing cupcakes).
For the frosting:
7
Beat softened cream cheese and butter together with a hand mixer. Slowly add powdered monkfruit. Note: If you want to dye the frosting, you can create more food coloring by mixing beetroot powder and water as before. Add ~2 tbsp of this mixture to frosting, if desired.
8
Place 1-2 tbsp of frosting between two cooled whoopie pies and sandwich them together. Allow to cool in refrigerator for 30 minutes.
Ingredients
For the whoopie pies:
2cupsAlmond flour
1 ½cupsTapioca flour
½cupCoconut flour
2tbspCocoa powder
2tspBaking soda
1tspSalt
1cupMonkfruit (granulated)
4Eggs
113.5oz can coconut milk
½cupCoconut oil (melted)
2tbspApple cider vinegar
1tbspVanilla extract
1tbspAlmond extract
¼cupWater
35tbspBeetroot powder
For the frosting:
8Cream cheese (I used Kite Hill almond cream cheese to avoid dairy)
5tbspGhee (If you're doing dairy-free, use vegan ghee)
3cupsPowdered monkfruit
Directions
For the whoopie pies:
1
Preheat oven to 350 degrees and grease whoopie pie tin with coconut oil. Note: you could also make these cupcakes! Set cream cheese and butter out to soften.
2
Sift almond flour, tapioca flour, coconut flour, salt, baking soda and cocoa powder in a large bowl.
3
In a separate bowl, whisk can of coconut milk until well combined. Add eggs and coconut oil and whisk. Add granulated monkfruit.
4
Combine 1/4 cup water and 3 tbsp beetroot powder in small jar and shake well; add this to wet ingredients with apple cider vinegar, vanilla extract and almond extract.
5
Slowly add dry ingredients to wet until combined.
6
Place large spoonful of batter into each tin and bake 10-12 minutes (longer if you're doing cupcakes).
For the frosting:
7
Beat softened cream cheese and butter together with a hand mixer. Slowly add powdered monkfruit. Note: If you want to dye the frosting, you can create more food coloring by mixing beetroot powder and water as before. Add ~2 tbsp of this mixture to frosting, if desired.
8
Place 1-2 tbsp of frosting between two cooled whoopie pies and sandwich them together. Allow to cool in refrigerator for 30 minutes.
