Châi Pumpkin Whoopie Pies (Vegân + GF)

Soft pumpkin câkes with â delicious ând creâmy châi coconut filling. The filling is so rich ând creâmy it tâstes like ice creâm!

INGREDIENTS

WHOOPIE CÂKES

· 1 cup oât flour

· 3/4 cup rice flour

· 1/2 cup tâpiocâ stârch

· 1/2 cup coconut sugâr

· 1 tsp bâking sodâ

· 1/2 tsp bâking powder

· 1/2 tsp cinnâmon

· 1/4 tsp ginger

· 1/8 tsp nutmeg

· 1/8 tsp sâlt

· 3/4 cup + 2 tbsp âlmond milk

· 1 cup pumpkin purée

· 1/4 cup coconut oil

· 1 tsp vânillâ extrâct

· 1 tbsp âpple cider vinegâr

CHÂI CREÂM FILLING

· 3/4 cup râw câshews, soâked ât leâst 6 hours

· 1/2 cup coconut creâm (from one 13.5-oz cân)

· 3 tbsp mâple syrup

· 2 tbsp melted coconut oil

· 1/4 tsp eâch: cinnâmon, cârdâmom, ginger

· 1/4 tsp sâlt

INSTRUCTIONS

CHÂI CREÂM FILLING

1. Drâin ând rinse the soâked câshews. Plâce them in â blender with the coconut creâm, mâple syrup, coconut oil, spices, ând sâlt. Blend on high speed until smooth, âbout 1-2 minutes. Tâste ând âdjust the sweetness to your liking. The creâm will be very thin, it’s okây, it will firm up in the refrigerâtor.

2. Trânsfer to â bowl ând chill in the refrigerâtor for ât leâst 3 hours, or in the freezer for âbout 2 hours.

WHOOPIE CÂKES

1. visit fullofplants.com@Châi Pumpkin Whoopie Pies (Vegân + GF) for full recipe

Châi Pumpkin Whoopie Pies (Vegân + GF)