This delicious chocolate hemp whoopie pie recipe is the perfect balance of chocolatey goodness and creamy icing. Can you guess the not-so-secret ingredient that adds nutrients and protein? Manitoba Harvest Hemp Hearts.
Preheat the oven to 350F, and line 2 baking trays with parchment paper.
In a small pot, melt together the semi-sweet chocolate, dark chocolate, and unsalted butter over low heat. Transfer to a bowl. Set aside.
In a small bowl, combine flour, cocoa powder, and salt. Set aside.
In a medium-sized bowl, combine the eggs + sugars.
Using a stand or hand mixer, mix on high speed for 3 – 4 minutes; until light, fluffy and pale in color. Reduce your speed to low, and slowly stream in the melted chocolate + butter mixture, until thoroughly combined.
Mix in the dry ingredients, until combined. Add the Manitoba Hemp Hearts at the end. The dough will be soft like a brownie batter.
Using a standard cookie scoop (approximately 2 tbsp worth), scoop the cookies onto the baking trays about 3 inches apart. (Be sure to not let the cookie dough sit long before scooping or baking, to get that nice glossy top!)
Bake for 9 – 10 minutes, they will be set on the edges + soft in the middle.
Allow to cool for 1 – 2 minutes and transfer to a wire rack.
To Make the Icing, blend, add the hemp hearts and milk. Blend together on high speed until smooth + creamy. You will have to scrap down the sides a couple of times. Set aside.
Next, add the soft butter to a small bowl, and using a hand mixer, whisk on high speed for 2 minutes, until light + fluffy. Add the icing sugar and vanilla- whisk on medium speed for 1 minute. Add all of the hemp heart cream and whisk on high speed until completely incorporated, light + airy. Transfer the icing to a piping bag with a large round/star tip. Pipe the icing onto the back of one cookie, coving in a circular motion around the edges and filling the middle. Place one of the other cookies on top, sandwiching them together. Repeat these steps.
Set each whoopie pie onto a tray or plate. Allow it to rest in the fridge for 10 – 15 minutes prior to serving.
Serve the whoopie pies with an icing sugar dusting + sprinkled Manitoba Hemp Hearts (optional). Enjoy!!
Notes
If you're dairy-free, replace regular butter with vegan earth balance. If you're vegan, use 1 1/2 flax egg (1 1/2 tbsp ground flax and 5 tbsp warm water) and 2 tsp baking powder to replace the eggs.To make gluten-free, use your favorite 1:1 Gluten-Free flour blend!Melt some extra chocolate and drizzle over the top! Even add flaky salt.Store cookies at room temperature in an airtight container for 4-5 days or in the freezer for 1 – 2 months. Allow coming to room temperature slightly to serve. Have fun with it!