Mini Chocolate Cream Whoopies


For the Cookies:

  • 1 Cup of Ground Almonds (120g)
  • 3 Tablespoons of Cacao Powder
  • 3 Tablespoons of Honey/Maple Syrup
  • 1/4 Cup of Melted Coconut Oil (60ml)
  • Pinch of Salt

For the Filling:

  • 1/3 Cup of Coconut Butter (Creamed Coconut), Softened
  • 3 Tablespoons of Honey/Maple Syrup
  • 1/2 Teaspoon of Vanilla Essence

These are somewhere in between whoopie pies and oreos. Rich and chocolatey with a gorgeous creamy centre- they’ll definitely hit the spot, not to mention that they look really cute!


 Start by combining the almond flour, cacao powder and salt. Then add in the coconut oil and maple syrup and mix. You should have a shiny, kind of sticky dough.

Roll the dough into little balls with you hands and then press them onto a baking sheet lined with parchment paper.


Bake at 160’C for 10 minutes and then leave them to cool while you make the filling.

Whisk the softened coconut butter until smooth and fluffy, then add in the maple syrup and vanilla and mix it all together.


Add about 1 teaspoon of the filling on top of half the cookies and then pop the remaining ones on top.

One Comment to Mini Chocolate Cream Whoopies

  1. Ouch. we’ve given up chocolate in this house, just for the next five weeks but it aches to look at such mouth watering goodies.