Mint Chocolate Whoopie Pies

Prep time: 10 minutes

Cook time: 12 minutes

Yield: 6 pies (1 per serving)

INGREDIENTS:

• 1¼ cups blanched almond flour, or ½ cup coconut flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ¼ cup (½ stick) unsalted butter or coconut oil, softened, plus extra for the pans
• ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 large eggs (6 eggs and ¼ cup unsweetened almond milk if using coconut flour)
• 1 teaspoon mint extract

FILLING:

• ¾ cup (1½ sticks) unsalted butter, softened
• 6 ounces cream cheese or mascarpone cheese (¾ cup), softened
• ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 tablespoon heavy cream
• 1 teaspoon mint extract

CHOCOLATE DRIZZLE:

• ¼ cup heavy cream
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ ounce unsweetened chocolate, finely chopped
• ½ teaspoon vanilla extract
• Fresh mint leaves, for garnish (optional)

SPECIAL EQUIPMENT:

• 12-well whoopie pie pan or muffin top pan

INSTRUCTIONS:

1. Preheat the oven to 325°F. Grease a 12-well whoopie pie pan (or muffin top pan).
2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until blended. In a
   separate bowl, beat the butter, sweetener, eggs, and extract with a hand mixer until smooth. Stir the wet ingredients into the flour mixture. Spoon the batter into the prepared pan, filling each well about two-thirds full. Bake for 12 minutes or until a toothpick inserted into the center of a pie comes out clean. Allow to cool in the pan.
3. Meanwhile, make the filling: Using the hand mixer, cream the butter, cream cheese, and sweetener
   in a medium-sized bowl. Add the heavy cream to thin it out a little, then add the mint extract and mix to combine. Set the filling aside.
4. To make the chocolate drizzle, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the vanilla. Taste and add more sweetener, if desired.
5. To assemble the whoopie pies, place one pie flat side up on a plate. Place 2 tablespoons of filling on the pie, then top with another pie. Repeat with the rest of the pies and filling. Drizzle the chocolate over each whoopie pie. Serve garnished with mint leaves, if desired.
6. Store extras in an airtight container in the refrigerator for up to 4 days.