Chocolate Peanut Butter Whoopie Pies

• 1/2 cups Sunbutter Or Creamy Peanut Butter
• 1/2 cups Palm Shortening
• 1/4 cups Honey
• 18 teaspoons Vanilla Stevia
• 18 teaspoons Celtic Sea Salt
• 1/4 cups Coconut Flour
• 1/4 cups Cacao Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Celtic Sea Salt
• 3 whole Eggs
• 1/4 cups Coconut Oil
• 1/4 cups Honey
• 18 teaspoons Vanilla Stevia

1. For the frosting: In a food processor combine sunflower (or peanut) butter and shortening.
2. Pulse in honey, stevia, and salt until fluffy.
3. For the cakes: Preheat oven to 350 degrees F .
4. Pulse together dry ingredients (flour through salt) in a food processor.
5. Pulse in the remaining ingredients until smooth.
6. Scoop batter onto a parchment paper lined baking sheet, using a 1 tablespoon scoop.
7. Leave about 2 inches between each cake.
8. Make sure to scrape all of the batter out of the food processor in order to get the proper yield.
9. Bake at 350 degrees F for 7-9 minutes.
10. Remove from oven and allow cakes to cool for 1 hour.
11. Sandwich peanut butter filling between two cakes and enjoy.

butter, shortening, honey, vanilla stevia, salt, coconut flour, cacao powder, baking soda, salt, eggs, coconut oil, honey, vanilla stevia

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-peanut-butter-whoopie-pies-2/ (may not work)