Whoopie pies are small, flat sponge cakes sandwiched between cream – or in this case yoghurt. These sweet little cakes are just delicious, mostly healthy and look fantastic.

Ingredients

• 2 large fresh beetroot
• 1/3 cup walnuts, roughly chopped
• 1/3 cup dates, roughly chopped
• 2 cups wholemeal flour
• 1 cup brown sugar
• 1/4 cup raw cocoa powder (or regular cocoa powder)
• 1/2 cup honey
• 2 tsp baking powder
• 1/4 cup vegetable oil
• 4 eggs, lightly beaten
• 1 cup Greek yoghurt
• 1/2 cup raspberry jam

Method

Preheat the oven to 180°C or 160°C fan-forced.

Wrap the beetroot in foil and roast for an hour or until soft.

Meanwhile, grease and line a 12 hole whoopie pie tin.

Peel and place the beetroot in the bowl of your food processor and blitz for a couple of minutes. Then place all remaining ingredients in the bowl of your food processor and blitz until you have a smooth batter.

Spoon this into prepared tins, about 3/4 full and bake for 10 minutes if using the whoopie pie tins or 25 mins if making one large cake.

Remove from oven and let cool on a wire rack. To serve, sandwich whoopie pies between a little natural yoghurt and jam.

Serving Suggestions

Note

• I bought my whoopie pie tin at a homewares shop recently and so we have been making lots of whoopie (pies).
• You could just as easily use a muffin tin for this recipe – in this case I would fill each muffin hole 3/4 full and then once cooled slice them in half with a serrated knife and fill with the yoghurt or jam.
• Alternatively make one large cake – a 24cm springform cake tin would be ideal. In this case bake for 35 minutes or until a skewer comes out clean and the cake is pulling away from the sides.
• This recipe was created by Sophie Hansen for Kidspot.