Pumpkin Whoopie Pies with the neat egg - Plant Based Pantry
Plant-based pumpkin whoopie pies with cashew cream filling, perfect for fall and gluten-free desserts!
Ingredients
- ¾ cup raw, unsalted cashews, soak in water for 4 hours
- ½ cup coconut cream (the solid part from a refrigerated can of coconut milk)
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil, melted
- ½ teaspoon cinnamon
- Pinch of salt
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