This is the most decadent dessert I’ve cooked up in a while, but sometimes you just need a super-chocolatey treat. This recipe is made possible thanks to vegan marshmallow crème!

Ingredients:

For the cakes:

• 2 cups whole wheat flour
• 2/3 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1/2 cup Earth Balance butter, softened
• 1 cup brown sugar
• 1 Ener-G egg
• 1 teaspoon vanilla extract
• 1 cup vegan buttermilk*

For the filling:

• 6 tablespoons Earth Balance butter, softened
• 2 cups powdered sugar
• 7 ounces Ricemellow Crème
• 2 teaspoons vanilla extract
• 2 teaspoons unsweetened cocoa powder
• 1 cup mini non-dairy chocolate chips

1. To prepare the cakes, combine the flour, cocoa, and baking soda in a large bowl; set aside.
2. In the bowl of a stand mixer, combine the butter and sugar and beat until light and fluffy. Add the Ener-G egg and vanilla; beat until combined. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture, and beating well after each addition.
3. Drop the dough by heaping tablespooons on greased baking sheets, 6 cookies per sheet. Bake at 350 degrees F for 15 minutes. Transfer to a wire rack and cool completely.
4. To make the filling, beat together the butter, powdered sugar, ricemellow, vanilla, and cocoa; beat until smooth.
5. Spread 1 to 2 tablespoons filling on top of half of the cookies; top with the remaining cookies.
6. Place the chocolate chips in a bowl, and roll the sides of the whoopie pies in the chips. Delish!

* To prepare the buttermilk, pour 1 tablespoon lemon juice into a measuring cup. Fill with plain unsweetened non-dairy milk to equal 1 cup and let stand for 5 minutes.