As a girl born and raised in the Northeast, I take pride the Whoopie Pie. For those of you who may not know, the Whoopie Pie was born in New England (although some say it’s a Pennsylvania Amish native…I’m sticking to my guns on this one). They consist of two rounded, chocolate cakes, with a white fluffy filling smooshed in the middle. Whoopie Pies are a big deal in Maine, especially, as have bragging right like having made largest Whoopie Pie”, host of the Whoopie Pie Festival, and even the “State Treat” is a Whoopie Pie. When I was at home in Maine visiting last month, my mom and I stopped by a farm stand and a local soap maker was selling soap in the shape of Whoopie Pies. God bless the state of Maine!!
After being in Maine and seeing so many Whoopie Pies being sold in shops, farm stands, (on the side of the highway – true), my mouth was watering for one, but I didn’t necessarily want to gorge myself on all the butter, sugar, and vegetable shortening….so I set out to make a healthier version. GOOD LORD did I succeed! My Whoopie Pies are made without wheat flour (Celiacs rejoice!), no refined sugar, no butter, and no shortening! But what about that sweet, sweet filling, you ask? I got you covered. I whipped up some lower fat cream cheese, mixed with yogurt, honey, and vanilla. I swear you will feel like you are eating the most decadent cake, but it’s remarkably light! In the recipe below, I suggest you use either a lowfat Neufchatel or Greek Cream Cheese. I found this recently at my local grocery store, and it is AWESOME. Part cream cheese, part Greek yogurt, 100% delicious. And at only 60 calories per 2 tablespoon serving, it cuts quite a bit of fat from the recipe.
I also mentioned “Special Dark” cocoa powder. This is what I mean.
My recipe (for the chocolate cakes) is adapted from this Healthier Chocolate Cake recipe by The First Year blog. (Also looks amazing and might have to make a chocolate sheet cake as soon as I post this…)
- 1 cup quick oats
- ½ cup coconut flour
- ⅓ cup Special Dark cocoa powder
- 1½ teaspoons baking soda
- Pinch of salt
- 2 medium ripe bananas
- ⅓ + ¼ cup full-fat Greek yogurt
- ⅓ cup plus 2 tablespoons honey
- 2 teaspoons vanilla, divided
- 1 egg + 1 egg yolk, whisked
- ⅓ cup lowfat buttermilk
- 4 ounces reduced fat Neufchatel or Greek Cream Cheese
- Preheat oven to 350 F and line a baking sheet with parchment paper or Silpat.
- In a Magic Bullet/blender/food processor, grind the oats into a fine flour. Add oat flour to a large bowl, along with coconut flour, cocoa powder, baking soda, and salt. Whisk lightly to combine.
- In the same Magic Bullet/blender/food processor, add the bananas, ⅓ cup yogurt, ⅓ cup honey, and 1 teaspoon vanilla and blend. Add to bowl with dry ingredients, then add egg + egg yolk and the buttermilk. Stir well to combine all ingredients until rich and glossy. Drop batter onto baking sheet, about ⅛ cup each. (If you let the batter sit for a while, the coconut flour will absorb a lot of the liquid and batter will become thick. If this happens, you may have to manipulate the batter with a spoon into the rounded shape that you want).
- Bake for about 15 minutes, or until the cakes are no longer wobbly to the touch. Transfer to cooling rack.
- Using either a hand mixer or the whisk attachment on a Kitchen Aid Mixer, mix together the cream cheese, 2 tablespoons honey, and 1 teaspoon vanilla. Slather mixture between two cakes. Take a huge bite and enjoy!