brownie heart “whoopie” pies (Edit recipe)

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a pillowy, soft, heart-baked cooking sandwiched together with a fluffy marshmallow filling. talk about YUM! i stumbled across elavi's marhsmallow flavored cashew butter on thrive market & let me tell you what - THIS is delicious! while not a requirement to make these, it definitely enhances the marshmallow flavor!

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PREP TIME

1 hour

COOK TIME

10 minutes

INGREDIENTS

17

Serves: 32

Ingredients

brownie cookie

0.25 cup Butter, Unsalted
.25 cup Marshmallow Cashew Butter - Elavi
0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Egg
0.5 tsp Pure Vanilla Extract
0.5 cup Almond Flour
0.25 cup Cacao Powder, Raw
0.25 cup Chocolate Protein Powder - Be Well by Kelly
1 tsp Baking Soda
0.25 tsp Chocolate Salt Electrolyte Mix - LMNT
2 - 4 Tbsp Sugar-Free Dark Chocolate Chips, I used mini

marshmallow fluff

0.5 cup Cottage Cheese
1 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, microwaved for ~15 seconds to soften
2 Tbsp Powdered Monkfruit Sweetener - Lakanto
0.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

to a saucepan, add butter or coconut oil & melt over medium heat.
transfer fat a bowl & allow to cool.
add nut butter, monk fruit, egg, & vanilla extract to coconut oil; mix together using a hand mixer.
in a separate bowl, mix together almond flour, cacao powder, protein powder, baking soda, & LMNT chocolate salt, then mix into wet ingredients.
optional to make heart shaped - add dough to a heart shaped silicon mold & press in chocolate chips; freeze for at least 1 hr to form into hearts (if not making heart shaped, just refrigerate dough for 30 minutes).
preheat oven to 350.
pop cookies out of heart mold (or scoop out cooking dough) & evenly space out on a cookie sheet; bake for 9-10 minutes.
allow cookies to completely cool before frosting.
to make marshmallow fluff, combine all ingredients in a food processor; if too thin, allow to thicken in the refrigerator for ~1 hr.
add a small scoop of marshmallow fluff to ½ of the cookies.
freeze for 10-15 minutes, then add other cookie on top (this make sure the fluff hardens a bit before adding the other cookie).
refrigerate to allow to fully set.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	37
Fat:	2 g
Carbohydrates:	0 g
Protein:	2 g
Cholesterol:	4 g
Sodium:	45 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.