Beetroot choc whoopie pies

Beetroot choc whoopie pies



  • 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


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


  • 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, New Zealand’s best recipe finder.

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