Today is a special day in the Keuilian household, as Andrew turns 8! Can’t believe how quickly the time flies by. My snuggly little blue bundle has become a tall, strong, always-in-motion boy. And judging by the size of his feet (almost as big as mine!) he’s going to be taller than mommy…sooner than later.
I wanted to bring a birthday treat to his class, something made with wholesome ingredients, and that was gluten-free, grain-free, cane sugar-free, and (due to classmates with allergies) nut-free.
At the same time this treat needed to be something that the kids would want to eat and would enjoy. Andrew was a little worried about me making “really healthy stuff” that the other kids wouldn’t like
½ cup coconut oil
1 cup raw honey
4 eggs, yolks and whites seperated
1 cup coconut flour
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup coconut milk, full fat
2 teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1 cup palm shortening
½ cup pure maple syrup
½ cup Unsweetened Cacao Powder
1 teaspoon vanilla extract
⅛ teaspoon almond extract (optional)
dash of sea salt
½ cup palm shortening
¼ cup plus 2 teaspoons coconut milk, full fat
3 tablespoons pure maple syrup
¼ teaspoon vanilla extract
dash of sea salt
1 Packet Stevia
72 mini whoopie pies (made with yellow cake recipe posted above)
1 batch chocolate frosting (posted above)
1 batch vanilla frosting (optional)
2 piping bags with frosting tips
24 cake push pop holders (purchase online or at a craft store)
2 cake push pop holder stand (purchase online or at a craft store)
Preheat the oven to 350 degrees. Lightly grease a mini whoopie pie pan.
In a large bowl cream the coconut oil and honey. Add the egg yolks and mix until fully combined.
In another bowl, combine the coconut flour, baking powder and salt. Add to the wet ingredients and mix well. Add the coconut milk, vanilla and almond extracts and mix until fully combined.
Beat the remaining egg whites until stiff peaks form. Fold into the batter, until fully combined.
Drop one Tablespoon of batter into each mini whoopie pie mold. Bake for 9-11 minutes until golden and set.
Use an electric mixer to beat the shortening and maple syrup together. Scrape down the sides of the bowl. Add the cocoa powder, extracts and salt. Continue to beat until fluffy.
Combine all of the ingredients and blend with your electric mixer on low for 30 seconds.
Scrape down the sides of the bowl and beat on high until the frosting is thick and fluffy.
Assemble the Cake Push Pop Holder Boxes. Wash the Cake Push Pop Holders and insert each one into a hole in the box.
Fill one of the piping bags with chocolate frosting and the other with vanilla.
Place a mini whoopie pie at the bottom of each Cake Push Pop Holder. With the chocolate frosting piping bag, cover each whoopie pie with a layer of frosting.
Repeat with 2 more pies and 2 more layers of chocolate frosting.
Use the Vanilla frosting piping bag to apply a swirled layer of frosting to the very top of each Cake Push Pop. Enjoy!
Calories: 293
Fat: 22g
Carbohydrates: 22g
Sodium: 70mg
Fiber: 3g
Protein: 3g
Sugar: 10g