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Clean Eating Chocolate Whoopie Pies, Thm S
Preheat oven to 350. For the cookies, combine all dry ingredients in a medium-sized bowl. Whisk together to combine. Place the melted butter, eggs, and frozen okra into a high-powered blender or food processor. Pulse a few times to get the mixture started, then blend well until the okra is well incorporated and mixture is slightly fluffy. The mixture will be light in color, and a texture like cake. . .
Prep Time: 00:20
Cook Time: 00:15
for the cookies:
1/4 c coconut flour
2/3 c , plus 4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
6 tbsp pyure
8 drops stevia extract
2 tsp vanilla
1 c butter, melted
2 eggs 1 heaping cup frozen cut okra
for the filling:
1 block cream cheese, softened
1/2 stick butter, softened
1/4 c pyure
2 tsp vanilla
heavy cream or milk
1Preheat oven to 350.
2For the cookies, combine all dry ingredients in a medium-sized bowl. Whisk together to combine.
3Place the melted butter, eggs, and frozen okra into a high-powered blender or food processor. Pulse a few times to get the mixture started, then blend well until the okra is well incorporated and mixture is slightly fluffy. The mixture will be light in color, and a texture like cake batter.
4Combine the okra mixture with the dry ingredients, then add the vanilla and stevia. The mixture will be thick! Slightly thicker than brownie texture. Don't add any extra wetness to the batter. Combine it with a hand mixer, if needed, or whisk well and finish with a spatula.
5Cover 2 large baking sheets with parchment paper, and drop the batter by the teaspoon onto the sheets. I used a melon baller to make evenly sized cookies. Place them about 1 inch apart on the sheets, as they will spread slightly.
6Bake for 15 minutes, and cool on a rack or the counter. Once the cookies have cooled, place them onto a large plate, separated with wax paper by the layer, and place in the fridge to harden for at least 30 minutes.
7While that happens, start on the frosting.
8Combine the softened butter, cream cheese, and vanilla into a medium bowl. Beat with a hand mixer until slightly fluffy. Begin to add the swerve confectioner's by the 1/4 cup, as well as 1 Tsp of cream. Taste as you go along to adjust the sweetness.
9Place the frosting into a gallon bag, with one corner snipped off and a decorator's tip at the end. Take the cookies out of the fridge, and begin piping the icing onto the bottoms. Pipe as much as you like and place on the top cookie.
10Store these in the fridge for at least 30 minutes for everything to set, then place them in one even layer in a gallon storage bag. Store in the fridge.
Credit: Erin Murray, My Fling with Food
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