Annie blogs about unprocessed, low-fat, low-sugar, whole foods at An Unrefined Vegan. She has the sweetest smile and is also the brains behind the awesome Virtual Vegan Potluck, twice a 12 months super fun potluck to satisfy vegan bloggers! The sign-up for the May Potluck is open till sixth.
Her blog has a chilled 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).
For those who are latest to a plant-based eating regimen, Annie has a Substitutions Page and What’s That glossary(Kombu, Miso, Arame…) to get you began with no hitch.:)
Thanks for the guest post Annie. These whoopies look Awesome!
You will discover Annie on Facebook, Instagram, Twitter.
Now the post.
They’re just a little bit baked. They’re just a little bit rawk and roll.
They usually’re are so cute, you is likely to be tempted to stare at all of them day without eating them. To allow you to overcome this impulse, I’ve provided easy-to-follow instructions on the right way to quickly and efficiently devour them. You’re just helping them fulfill their destinies.
For those who’re not into blueberries, substitute blackberries or dark, sweet cherries.
Gluten-free Chocolate & Blueberry Creme Whoopie Pies
2 cups frozen blueberries
1/2 cup cooked adzuki beans (canned is fantastic; omit when you’d like this to be 100% raw)
1 cup pecans, soaked overnight, rinsed and drained
pinch salt
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 mix (I used King Arthur Gluten-free Whole Grain Flour Mix)
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 the remaining ingredients, apart from the melted coconut oil, and process until well-combined. With the machine running, pour within the coconut oil and mix. Transfer the blueberry creme to an air-tight container and store within the refrigerator until able to use.
Make the chocolate cake:
Preheat the oven to 350F and frivolously spray mini-cake pans with oil – – or frivolously oil two 9″ cake pans, line with parchment paper and oil again. Put aside.
In a medium-sized bowl, whisk together the maple sugar, flour, cocoa powder, baking powder, salt and xanthan gum.
In a big bowl, whisk together the coconut oil, flaxseed mixture, water, vanilla extract and yogurt. Add the dry ingredients to the wet and blend thoroughly. Divide the batter between the mini-cake pans or cake pans.
Bake for about half-hour, ensuring the cakes are cooked during. Cool within the pans for just a few minutes, then rigorously 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 opposite half. For those who’ve made the 9″ cakes, smear blueberry creme on top of 1 cake, gently press the opposite cake on top and cut into wedges.
For best results, assemble cakes just before serving.
Going going gone.
