No one will believe these little goodies are vegan. The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these. Vegan Peanut Butter Mini Whoopie Pies Go to recipes By Stonyfield Vegetarian Desserts American Holiday VeganNo one will believe these little goodies are vegan. The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these. Ready In: 1 hour Level: Easy Prep: 20 minutes Cook: 40 minutes Yields: 2 dozen Print RecipeIngredientsPies1 1/2 c flour1/4 c unsweetened cocoa powder (sifted if lumpy)1/4 c Hershey's Special Dark cocoa powder (sifted if lumpy)1 tsp baking soda1/2 tsp baking powder1 tsp salt1 stick vegan buttery sticks1 c granulated sugar2 Tbsp vanilla almond milk6oz Stonyfield Organic O'Soy Vanilla Soy Yogurt Filling2 sticks vegan buttery stick1/2 c or vegetable shortening1 1/2 c confectioners' sugar (sifted)1 tsp pure vanilla extract1/2 c Teddy All Natural Peanut Butter (add more/less to taste)directionsStep 1Preheat oven to 350°.Step 2In medium bowl, mix flour, cocoa, baking soda, baking powder and salt. In large bowl with an electric mixer, beat vegan buttery stick and sugar until mixed; beat in almond milk. Slowly add half of the flour mixture and then add soy yogurt. Add remaining flour mixture. The batter will be very thick like a frosting.Step 3Line baking sheets with parchment paper; use a small melon baller to drop batter onto baking sheets, spaced about 2-inches apart. Bake for 6-8 minutes, depending on size of cakes, being careful not to burn the bottoms. Transfer to wire racks to cool.Step 4For filling, beat ingredients until fluffy. Add more sugar if you want a thicker filling.Step 5Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoppie pies.
