It seems that everyone has a weakness of some sort. It is normally something you find yourself thinking about during the day, searching the internet for, or indulging in at every unsuspecting occasion. For some it is a good cheese, while for others it may be red wine, or smooth dark chocolate. I happen to be one of those people that has a serious affection for sweets. It is most often in the evening after the kitchen has been cleaned up, and I am sitting down in front of my computer to catch up or just unwind.
For as long as I can remember it has been a downfall of mine. I say “downfall” because, for most of my life, the choices that I made were quite reckless. My all-time favorite dessert was store-bought chocolate chip cookies piled high with greasy buttercream frosting. The only limiting I did was to reserve my intake of sweets to a weekly “cheat day” which, over time, lengthened to become a “cheat weekend”. Fortunately, I learned that enough is enough and, nowadays, I am much more conscious of the type of sweets I consume.
There was a long period during which my focus was strictly on cleaning up the mess I had made of my body, and I allowed myself only a few pieces of dried fruit with some unsweetened chocolate. It may sound dreadful to some, but it is truly amazing how quickly your body can learn to adapt when it doesn’t have a constant flow of sweet day in and day out. Your senses begin to develop an awareness for other remarkable, yet often underappreciated, elements of food. The rich, pleasant aroma of a dried fig…the delicate crunchiness that you experience when you bite into the moist center, full of tiny seeds. Satisfaction can be found in food that is in it’s simplest form, with the flavors and sensations the way nature intended them.
My options have since expanded a little, and I now tend to go for things that have a unique flavor and slight bitterness rather than the cloying sweetness that you find in the typical dessert. When I came across My New Roots Double Chocolate Chunk Sunbutter Cookies I had to try them, and they were exactly what I was hoping for. Their softness made them the perfect candidate for whoopie pies, without losing all of the filling when you bite into them. They are delicious filled with a simple coconut whipped cream that I sweetened with a little powdered coconut sugar. Enjoy.
Chocolate Sunbutter Whoopie Pies
Yield 10 whoopie pies
- 2 large eggs
- 1 vanilla bean
- 1 c (260g) sunflower seed butter, or any other type of nut butter
- 1⁄2 c (160g) maple syrup
- 1 t baking soda
- 1⁄4 t fine sea salt
- 1⁄2 c (40g) cacao powder
- 3 ½ oz (100g) dark chocolate (70% or higher), roughly chopped
- 1 ¼ c (150g) raw, unsalted, shelled sunflower seeds
- 1 batch of whipped coconut cream
1. Preheat the oven to 325°F.
2. In a small bowl, whisk together the eggs and vanilla bean seeds. Add the sunflower seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cacao powder and stir again. Fold in the chopped chocolate.
3. Wet your hands slightly with water. Spoon the dough into about 20 portions and drop each into a bowl with the sunflower seeds. Roll them to coat.
4. Carefully transfer the balls to a prepared baking sheet, placing them about 2 inches apart.
5. Bake the cookies for 10 to 13 minutes. Allow them to cool fully before filling.
6. When cooled, use cookie scoop to place 1 T of whipped cream onto half of the cookies. Place another cookie on top of each one to create a sandwich.
7. Serve immediately or place in refrigerator until ready to eat.
Store the cookies in an airtight container at room temperature for up to 1 week.