Chocolate Hemp Whoopie Pie Recipe

Name: Chocolate Hemp Whoopie Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 serving
Ingredients: 2/3 cup semi-sweet chocolate; 2/3 cup dark chocolate; 6 tbsp unsalted butter; ½ cup brown sugar; ¼ cup sugar; 2 eggs; 1 ½ tbsp vanilla; ¾ cup all-purpose flour; 5 tbsp cocoa powder; ¼ tsp salt; 3 tbsp Manitoba Harvest Hemp Hearts; 2/3 cup Manitoba Harvest Hearts; 2 – 3 tbsp milk or plant-based milk; ½ cup unsalted butter; ¾ cup icing sugar; 1 ½ tsp vanilla

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
10
Calories
324 kcal
Cuisine
International, Vegan

Chocolate Hemp Whoopie Pie Recipe

Ulric Berry

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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.

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Ingredients

Servings

For the Chocolate Brownie Whoppie Pie:

2/3 cup semi-sweet chocolate
2/3 cup dark chocolate
6 tbsp unsalted butter
½ cup brown sugar
¼ cup sugar
2 eggs room temperature
1 ½ tbsp vanilla
¾ cup all-purpose flour
5 tbsp cocoa powder
¼ tsp salt
3 tbsp Manitoba Harvest Hemp Hearts

For the Vanilla Hempseed Icing:

2/3 cup Manitoba Harvest Hearts
2 – 3 tbsp milk or plant-based milk
½ cup unsalted butter soft
¾ cup icing sugar
1 ½ tsp vanilla

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Instructions

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 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!
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.
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.
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!
Have fun with it!

Nutrition Information

Show Details

Serving 10 Calories 324kcal (16%) Carbohydrates 46.2g (15%) Protein 5.2g (10%) Fat 14.3g (22%) Saturated Fat 7.7g (39%) Polyunsaturated Fat 1.8g Cholesterol 55.5mg (19%) Sodium 80.1mg (3%) Fiber 2.6g (10%) Sugar 32.5g (65%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 324 kcal

% Daily Value*

Serving	10
Calories	324kcal	16%
Carbohydrates	46.2g	15%
Protein	5.2g	10%
Fat	14.3g	22%
Saturated Fat	7.7g	39%
Polyunsaturated Fat	1.8g	11%
Cholesterol	55.5mg	19%
Sodium	80.1mg	3%
Fiber	2.6g	10%
Sugar	32.5g	65%