Stay tuned to the end of this post where we announce a new holiday recipe round up for Valentine’s Day!
You may cue the Barry White music now, because it’s time for something hot. Do you want to spice things up this Valentine season? Are you in the mood for some heat in the form of a cream filled cookie? Do you want to make whoopie? Then we got something for you.
Some cayenne and coffee flavored whoopie pies!
Stacy had a paleo ladies’ meet-up the other night and wanted to bring something fun and unique to share. The idea of a Mexican flavored chocolate cookie came from our facebook page; since Stacy knows I love a spicy chocolate she thought it was a great idea to dual-role the recipe as a Valentine’s treat. Having never had or made Mexican chocolate cookies, Stacy found this recipe as a base inspiration. We made it into a whoopie pie to balance the heat; if you have kids who will be super jealous of chocolate cookies for adults, don’t worry! The spice here comes as a subtle hot aftertaste that did not bother our boys. They all approved of this recipe.
Vegan (egg-free) Mexican Chocolate and Vanilla Bean Whoopie Pies
- 1/4 C palm shortening
- 1/4 C coconut butter or coconut cream concentrate, softened
- 1/4 C espresso or strong coffee
- 1/4 C maple syrup (we use Grade B)
- 1/4 C unsweetened apple sauce
- 1 Tbsp vanilla
- 1 1/4 C blanched almond flour
- 1/2 C cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 - 1/4 tsp ground cayenne pepper (according to your own preferences)
- 1/8 tsp chili powder
- 1/8 tsp cloves
- 3.5 oz very dark finely diced chocolate (we used 99%) or 3/4 cup dark chocolate chips
- Beat together palm shortening, coconut butter, coffee, maple syrup, apple sauce and vanilla until smooth
- In a separate bowl, sift together almond flour, cocoa powder, baking soda, salt and spices
- Slowly incorporate dry ingredients into wet until batter forms
- Gently fold in chocolate pieces to the loose and airy batter
- Spoon rounded tablespoons of batter onto greased cookie sheet
- Bake at 350 degrees for 15 minutes
- Let cool thoroughly before transferring, storing or icing - at least 20 minutes!
- 1 C palm shortening
- 3/4 C powdered unrefined sugar (we recommend grinding powdering your own palm sugar or date sugar in a coffee grinder)
- 2 Tbsp vanilla extract
- Seeds of 2 vanilla bean pods
- Whip together all ingredients until smooth with beautiful specs of vanilla running through the frosting
- Keep frosting in a cool area - it will stiffen when cooled (palm shortening acts like butter)
Makes about a dozen whoopie pies. Just sandwich the cookies with the frosting to serve!
Keep at room temperature for a day or two, store chilled long-term.
Now that you need to be cooled off from those hot, hot cookies, let’s talk about something else. From time to time, we like to do holiday recipe round-ups around sweet and sugar holidays. Last year we did one for
- Please copy the graphic above and put it at the top of your post (see the Halloween post for an example)
- Use a recipe that’s grain-free, legume-free and uses natural sugars (unrefined and minimally processed) – dairy-free is not a requirement but would be lovely as most of our readers don’t eat a lot of dairy
- Send us a link to your recipe using the comments below or our contact form NLT February 9 at 12AM EST
- We will then do a big healthy Valentine’s Day Recipe Round-Up post on February 10th (or thereabout if I get a bunch of last minute submits) with a description and picture of your recipe and a link back to your site
Hopefully we’ll get lots of submissions and ideas and you’ll spend a little time making something for your sweethearts (be they big or little)! Then readers have time to make awesome healthy treats for their families! So please submit a recipe for the Paleo Parents Recipe Round-Up – Valentine’s style!
This recipe was submitted for the first annual Fork & Beans Valentine’s Bake-Off!