Paleo Marshmallow Whoopie Pies

1 Jan

Ooops I’ve been MIA again.  Actually created this recipe 3 months ago and just now getting around to posing it.  Good news!  I found the scrap of paper I took notes on while cooking!  Phew!

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies


Whoopie pie cake ingredients:

4 large eggs

1 cup canned pumpkin

3/4 cup honey or agave

4 tsp. vanilla

1/2 tsp. kosher salt

1/2 cup coconut flour

1/2 cup cocoa powder

1 tsp. baking soda

Filling Ingredients:

1/2 cup water

1.5 tsp. gelatin

1/2 cup agave

1 tsp. vanilla

1/8 tsp. kosher salt

Whoopie pie cake method:

Combine wet ingredients plus salt in your stand mixer with paddle attachment and blend well.  Sift the dry ingredients together, add to the wet ingredients, and mix until completely combined.  Use an ice cream scoop to scoop evenly sized pieces of cake onto baking sheets lined with parchment paper.  Bake at 350°F for 25 minutes.  Cool completely.

Filling method:

Add a 1/4 cup water and the gelatin to the bowl of your stand mixer and let sit while you cook the sugar.  In a small saucepan over medium high heat, heat 1/4 cup water, the agave, and the salt to 240°F.  Once sugar mixture is heated turn on the whisk attachment of your stand mixer (low setting) and add the heated sugar.  Once you’ve added all the sugar tun the mixer to high for 10 minutes.  Add vanilla.  Chilling the filling for 1 hour will make it hold up better between the cake halves.

Assemble and enjoy!


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