Homemade Twinkies With Coconut Whipped Cream Filling.
Chunky Maple Peanut Butter Ice Cream by Vegan in the Freezer – creamy deliciousness with peanut butter pieces. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
Note: These cookies are naturally sweet thanks to the bananas and figs; however, if you prefer yours a bit sweeter or your bananas are not overly ripe, feel free to add the optional sweetener.
Usually, Swiss Cake Rolls were my go-to Hostess snack, but the sweet cake and whipped coconut cream filling in these kind of make me want to change my mind! Don’t be intimidated by the length of the recipe, it’s pretty simple once all the components are ready.
HOMEMADE TWINKIES WITH COCONUT WHIPPED CREAM FILLING [VEGAN]
THIS RECIPE IS :
SERVES
6INGREDIENTS
For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons coconut oil
- 1/2 cup sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
For the coconut whipped cream:
- 1 can coconut milk, full fat, refrigerated for at least 8 hours (make sure to skim the solid part off and drain off the liquid coconut milk)
- 1/2 cup powdered sugar
- 1-2 teaspoons vanilla extract
PREPARATION
To make the cake:
- Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
- In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a hand mixer or stand mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
- Pour the batter into each well of the pan, distributing evenly.
- Bake for 15-20 minutes, or until cake springs back with lightly touched or knife comes out clean when inserted into the middle of the cake. Set aside and allow to cool before filling.
For the coconut whipped cream filling:
- In a large bowl, place the solid coconut milk that has been chilled, Make sure you are using just the solid part after the milk has been chilled (refer to the link to Angela’s tutorial for a step by step process). Whip the coconut milk solid with a hand mixer or stand mixer until it becomes fluffy and airy, add in the powdered sugar and vanilla extract, continue whipping until combined throughout.Store in the refrigerator until cakes are ready to be filled.
To fill the Twinkie cakes:
- Once Twinkies are cooled, Place the coconut whipped cream in a squeeze bottle fitted with a tip or a pastry bag fitted with a metal tip. Fill the cakes from the bottom, making about 5 holes which go about 1/2 through the depth of each cake.
- Store in the refrigerator.
NOTES
I happened to have a handy bottle for filling the Twinkies, but if you don’t have a bottle like this one, I think a regular piping bag fitted with a metal tip would work just fine.
Adapted from Joy the Baker and Oh She Glows
Adapted from Joy the Baker and Oh She Glows
| Easy Vegan Cooking With Daniella Monet |
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20 HEALTHY ICE CREAM RECIPES FOR YOUR GUILT-FREE SUMMER SNACKING
With the temperatures rising steadily, my ice cream cravings are becoming unbearable. Has your sweet tooth been awakened you as well? Or do you feel like ice cream all year long?
One way or the other, I put together a collection of healthy ice cream recipes from all over the blogosphere that you can happily drool over and eventually stuff your face with. Ahem, I mean devour gracefully of course. No worries about your bikini body, they are all completely guilt-free and plant-based. And even if you don’t own an ice-cream maker, there is a number of recipes just for you!
Guilt-free & delicious – raw, vegan, gluten-free and paleo Pistachio Ice Cream by Unconventional Baker
Heavenly vegan matcha ice cream sandwiched between raw coconut almond cookies – Matcha Vanilla Ice Cream Sandwiches byChronicles of Passion
Nutrient and antioxidant packed Superfood Berry Nicecream by Curls’n’Chard that you can even eat for breakfast or adapt into a smoothie.
Gorgeous Chocolate Mousse Peanut Butter Cup Ice Cream by Veggies Don’t Bite that is completely sugar-free and can be made fully raw by using raw agave. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
These beautiful Almond Berry Popsicles by Vegan Heaven will help you use up leftover almond pulp if you’re making homemade almond milk!
Decadent Raw Vegan Chocolate Ice Cream by Connoisseurus Veg – you’ll need just 5 ingredients and a blender to make it!
Sweet and fruity Fresh Strawberry Ice Cream by Peppers and Peaches. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
3-ingredient ice cream with a choice of toppings – Almond Coconut Ice Cream Sundae by Vegan Family Recipes. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
Super creative Roasted Strawberry Cheesecake Ice Cream by Craving Nature with balsamic roasted strawberries.
Chunky Maple Peanut Butter Ice Cream by Vegan in the Freezer – creamy deliciousness with peanut butter pieces. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
Out of the box & insanely refreshing Southern Sweet Tea Popsicles by The Baking Fairy (sub unrefined sugar for a healthier/cleaner version)
Gluten-free, soy-free and naturally sweetened Maple Mocha Ice Cream by Go Dairy Free
Irresistible Coconut Chai Ice Cream by Love Me Feed Me sweetened with stevia and topped with maple toasted coconut. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
3-Ingredient Dark Chocolate Sorbet Recipe by Eat Healthy Eat Happy is the most chocolatey ice treat ever! Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
3-Ingredient Banana Blueberry Ice Cream by The Pretty Bee that is ready in an instant and can be made in a blender!
You can spice you ice cream up with a little chili! Chocolate Sriracha Ice Cream by Vegan Yack Attack. Note: calls for an ice cream maker, if you don’t have one, see tips at the bottom of post
Extra fresh & flavorful No Churn Grapefruit Sorbet with Mint by Food by Mars
Insanely rich and downright beautiful Avocado Ice Cream by Elephantastic Vegan
Unbelievably fruity but decadent Caramel Core Cups by Feasting on Fruit – chocolate and vanilla ice cream with a caramel core.
Breathtaking Dangerously Dark Chocolate Almond Crunch Ice Cream by The Vegan 8 – because CHOCOLATE!
Sadly, I don’t own an ice-cream maker so I cannot make a personal recommendation if you’re considering getting one; however, I constantly hear good things about Cuisinart Ice Cream Maker
from my blogging friends. I am so getting one as soon as I get out of this teeny tiny excuse for a kitchen of mine!
from my blogging friends. I am so getting one as soon as I get out of this teeny tiny excuse for a kitchen of mine!
If you’re not sure you want to buy one though and you’d still like to try one of the recipes above calling for an ice cream maker, check out this article from David Lebovitz or this one from The Kitchn to see how to do without.
For the blender based recipes, Vitamix or another high-speed blender would be the best option, but you can often get away with a regular blender.
BANANA COOKIES WITH FIGS AND CARDAMOM
These banana cookies with chunks of figs and a dash of cardamom are unbelievably chewy and moist. Served with a strong coffee or chai tea, they will remind you of the Middle East and its unique spices.
You might have already noticed how much I love quick and easy recipes. Don’t take me wrong, I love cooking to death, but more often than not, there are so many other things to attend to outside the kitchen.
Hint: Exams coming up. Give me a minute while I go freak out…(*AAAARGH*) Alright, I’m back.
Anyway, if you’re also a fan of foolproof, speedy recipes, you’ll love this one. These banana cookies only call for 5 ingredients and about 5 minutes active time. And the hardest step of the preparation is not eating all the dough before popping the cookie sheet in the oven.
The cookies are also completely grain-free, gluten-free, oil-free, sugar-free, paleo and plant-based. On top of that, the chia seedsand cardamom add loads of health benefits to this delicious treat.
BANANA COOKIES WITH FIGS AND CARDAMOM
PREP TIME
COOK TIME
TOTAL TIME
These banana cookies with chunks of figs and a dash of cardamom are extremely chewy and moist. Served with a strong coffee or chai tea, they will remind you of the Middle East and its unique spices.
Author: WIN-WIN FOOD
Recipe type: Dessert
Serves: 12
INGREDIENTS
- 2 overripe bananas, mashed
- 1 and ¼ cup (125g) ground almonds (make sure you don’t pack the almonds into the cup or you’ll end up with much more)
- ¾ cup (115g) dried figs, chopped
- ½ teaspoon cardamom
- 1 tablespoon (10g) chia seeds
- optional: 1 tablespoon natural sweetener of choice (if using liquid, add ½ teaspoon chia seeds)
INSTRUCTIONS
- Preheat the oven to 400 (200 Celsius)
- Combine all ingredients in a bowl and let sit for 5-10 minutes.
- If the mixture still looks too runny (depends on size and ripeness of bananas), add a bit more almond flour.
- Drop 1 to 1 and ½ tablespoons of the dough on a cookie sheet lined with parchment.
- Flatten the cookies to a desired thickness (dough doesn’t spread while baking).
- Bake for 7-10 minutes, until the cookies firm up and the edges start to turn a bit golden.
- Let cool completely.
- Enjoy!
Note: These cookies are naturally sweet thanks to the bananas and figs; however, if you prefer yours a bit sweeter or your bananas are not overly ripe, feel free to add the optional sweetener.
VIEW BANANA COOKIES’ WITH FIGS AND CARDAMOM NUTRITIONAL INFORMATION
Happy baking! If you make these, tag me on Instagram @winwinfood, I’d love to see your creations :)
Disclaimer: Some of the links in this post are affiliate links, if you make a purchase, Lucie (Win-Win Food) would earn a small commission at no cost to you.
