Ingredients

The following ingredients have 11 Servings
  • Cake Batter:
  • 1 Cup Gluten-Free 1-To-1 Baking Flour
  • 1/2 Cup Arrowroot Starch
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Erythritol (or preferred granulated sweetener)
  • 1 TB Psyllium Husk Powder
  • 1 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Cup Unsweetened Applesauce
  • 3/4 Cup Unsweetened Non-Dairy Milk
  • Filling:
  • 1 Batch of Sugar-Free Marshmallow Fluff
  • Salted Caramel Topping:
  • 1 Bag Cocomel's Original Coconut Caramels
  • 1 Tsp Sea Salt (plus more for finishing the pies)

Instruction

  • Preheat the oven to 375°F.
  • In a large bowl, mix together, in order, all the cake batter ingredients until smooth.
  • Place 1 tablespoon sized blobs on a baking sheet lined with a Silpat or parchment paper. (You should end up with 22 blobs, for 11 pies).
  • Bake the blobs 10 minutes, remove, and let cool completely.
  • Now make the marshmallow filling as per instructions linked above.
  • To make the salted caramel top, slowly microwave the caramels with the salt in the microwave until pliable.
  • To make the Whoopie Pies, take one cake half, place a small about of fluff on the flat side, place another cake half on top to close it. Spread on a teaspoon or so of the caramel and sprinkle with additional sea salt, if desired. Repeat for the rest of the pies.