These are a great decadent-tasting treat for anyone on an anti-candida or low glycemic diet. The buttercream frosting works anywhere a regular frosting would, and the cakes are light with a cake-like crumb.
1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
3 Tbsp (45 ml) coconut sugar
15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
pinch fine sea salt
1/4 cup (60 ml) carob powder
2.5 ounces (65 g) good quality unsweetened chocolate
1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
2/3 cup (160 ml) unsweetened plain or vanilla soy, almond, rice or coconut milk (the type in a carton, not a can)
1/3 cup (80 ml) coconut sugar
30-40 drops plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) apple cider vinegar
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) tahini (sesame seed paste)
2 Tbsp (30 ml) finely ground flax seeds (meal)
1/4 cup plus 2 Tbsp ( g) teff flour
1/3 cup (50 g) millet flour
1/4 cup (60 ml) potato starch
1/4 cup (60 ml) unsweetened cocoa powder
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
MAKE THE FILLING:
Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend. Add the carob powder and process until combined. Set aside.
In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.
Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and blend again; it should come together in a silky, spreadable frosting.
May be used immediately as a fudgy frosting; or else refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.
Makes about one cup (240 ml), enough for one layer or 12 mini cupcakes. Avoid the urge to eat most of it straight from the spoon. May be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat with electric beaters before using.
MAKE THE PIES:
Preheat oven to 350F (180C). Line a cookie sheet with parchment or spray wtih nonstick spray.
In a medium bowl, whisk together the milk, coconut sugar, stevia, vinegar, vanilla, oil, tahini and flax until smooth. Set aside while you measure the dry ingredients, or at least 5 minutes.
In a small bowl, sift together the teff flour, millet flour, potato starch, cocoa, baking powder, baking soda, xanthan gum and salt. Add the dry ingredients to the wet and stir until combined. Using an ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out batter and place in mounds on cookie sheet. Wet your palms and flatten the mounds so that they are uniformly about 1/2 inch (1.25 cm) thick all over.
Bake in preheated oven for 10 minutes, then rotate cookie sheets and bake another 5-7 minutes, until a tester inserted in the center comes out clean. Cool 5 minutes before removing to a rack to cool completely.
ASSEMBLE THE PIES:
Once cooled, cut each cookie in half horizontally (as if cutting a sandwich roll). Spread 1-2 Tbsp (15-30 ml) of frosting (or more, to taste) on the cut side of the bottom of each cookie; replace the top of each cookie over the frosting. Enjoy! May be frozen, either as-is or after they’ve been filled with frosting. Defrost, well-wrapped, overnight in the refrigerator.
Makes 6 large whoopee pies.
The time needed to cook this recipe is more than one hour