Gluten Free, Nut Free, Dairy Free with Vegan options!
Makes 12 single cakes, or 6 whoopie pies
- 1/2 cup buckwheat flour
- 1/8 cup coconut flour
- 2 tsp coconut sugar
- 3 tbsp raw cacao powder
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
- 1 egg
- vegan option: sub 1.5 tbsp ground flax + 4 tbsp water
- 1 heaping cup mashed, RIPE banana - or - unsweetened applesauce
- 2 tbsp melted coconut oil
Preheat your oven to 350F (180C).
In a large mixing bowl, combine the flours, coconut sugar, cacao powder and baking soda and whisk until thoroughly combined. In a separate bowl, combine the egg (or flax egg), mashed banana (or applesauce), vanilla extract and coconut oil until mixed, then pour into the bowl with the dry ingredients. Mix the batter until the liquid becomes absorbed (feel free to add a couple tablespoons of non-dairy milk if the batter is too thick). It will be a thick, sticky batter, but you want it to be smooth enough to scoop, so aim for a texture somewhere between pancake batter and bread dough.
Line a baking tray with parchment paper. Scoop a heaping 2 tablespoons of the batter onto the paper and flatten into a 2-inch circle with your fingers, making each cake about 1/4-1/2 inch thick. Wet your fingers with warm water or grease them with coconut oil so the dough doesn't stick. The batter will make approximately 12 single cakes.
Bake the cakes in your oven for 8 minutes and let them cool on the tray for about 10 minutes before moving them to a wire rack to cool completely. Transfer to a plate and cover with plastic wrap, then place them in your fridge.
- 3-4 ounces soft tofu, pressed
- if you don't have soft tofu available, firm tofu should work!
- 1 banana
- 3 soaked, pitted medjool dates
- 1/2 tbsp maca powder
- 1/2 tsp coconut sugar
Remove the pits from the medjool dates and soak the dates in very hot water for 5-10 minutes so they soften up and become easier to blend.
Remove some liquid from the soft tofu by pressing it between two paper towels. Break the tofu apart and place it into your food processor. Peel and chop the banana roughly chunks and add them to the food processor.
Process for a few seconds to begin incorporating, then add the dates, maca powder and coconut sugar. Process until the mousse is a smooth, tan color. You will definitely have to scrape down the sides of the food processor many times to ensure that all the ingredients are combined, but it's ok if there are a few date chunks remaining in the mousse.
Transfer to a bowl and place in the freezer for 3-5 minutes to set.
Scoop a large spoonful of the chilled mousse (a heaping 2 tbsp) onto the flat side of one cake, then gently press down with the other cake until the mousse reaches the edges and the cakes adhere to the mousse. Repeat 5 more times to make a total of 6 pies.
Store in the fridge on a plate covered with plastic wrap, or in a sealed tupperware container.
Remove from the fridge for about 10-15 minutes before serving.