(for the whoopie cookie)
2/3 cup unsweetened almond milk
1/2 t lemon juice
1 1/2 cups all purpose flour
5 T unsweetened cocoa powder
3/4 t baking soda
3/4 t baking powder
2/3 cup vegetable oil
1/2 cup granulated sugar
1 t vanilla extract
(for the caramel filling)
3/4 cup vegan caramel sauce
8 T vegetable shortening
4 T vegan butter
1 t vanilla extract
3 to 4 cups powdered sugar
[how to make]
(for the cookie)
*Preheat the oven to 350 degrees.
*Line 2 baking sheets with parchment paper.
*In a small bowl, whisk together the almond milk and lemon juice.
*Allow the mixture to curdle, about 10 minutes.
*In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.
*Whisk the oil, sugar, and 1 t vanilla into the curdled almond milk.
*Make a well in the center of the flour mixture and pour in the wet mixture.
*Mix until well combined.
*Place the heart cookie cutter on the prepared baking sheet and scoop 1 T of the batter into the center.
*Spread evenly, then remove the cookie cutter.
*Repeat with the remaining batter.
*Bake until the edges are set and the top is soft to the touch, 10 to 12 minutes.
*Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
(for the filling)
*Put the caramel sauce in a large bowl.
*Add the shortening, vegan butter, and 1 t vanilla and beat with an electric mixer until creamy.
*Add the powdered sugar 1/2 cup at a time, beating well after each addition, until the filling is stiff enough to pipe (you may not need to use all the sugar).
*Scoop the filling into a piping bag fitted with a #12 decorating tip.
*Turn half the hearts upside down and pipe filling onto the flat side.
*Top with the remaining hearts, flat side down.
-makes 18-
Note: I found this recipe in "Baking All Year Round".
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