Vegan Chocolate Raspberry Whoopie Pies

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These vegan chocolate raspberry whoopie pies are the ultimate sweet treat. Each cookie is soft and moist on the inside, crispy on the outside and filled with tart bites of raspberry and gooey chocolate chunks. Made from tofu and semisweet chocolate, the frosting is deliciously rich and creamy with just the right amount of sweetness.

I love any holiday because it always gives me an excuse to bake something special. Valentine’s Day is coming up so I thought I’d go all the way with these Vegan Chocolate Raspberry Whoopie Pies. I feel like strawberries and chocolate get all the attention, but raspberries need some credit too! They go so well in these cookies, adding just the right amount of tartness to balance out all those sweet ingredients.

You generally don’t see a lot of raspberries in baked goods because they tend to just melt away into nothing and turn your dough or batter an ugly color. I’ve found that while fresh raspberries can do this, frozen work a lot better for baking. The key is to use whole frozen raspberries, pick out any crumbled bits that may discolor the dough. Also, try to handle the dough as little as possible once the raspberries go in. All you need is two or three folds for them to incorporate.

Let’s talk about the frosting. It’s not your typical recipe, which generally calls for lots of butter and powdered sugar. While the butter can be easily replaced with a vegan alternative, traditional frosting is way to heavy and sweet for my taste. In this recipe, I use tofu to get that super thick, creamy texture without all the extra fat. Because tofu is naturally light and creamy when blended, it doesn’t have to be whipped with a mixer so everything can be combined in a food processor.

I used a similar chocolate frosting recipe for my Vegan Oatmeal Banana Snack Cake, but this one calls for a whole block of tofu and semisweet chocolate—both of which are solid at room temperature. Because of this, the frosting is going to be THICK. It won’t seem like it at first, because the mixture will still be pretty warm from the melted chocolate so let it come to room temperature before you frost the cookies.

I recommend that you don’t refrigerate the frosting because it’s impossible to work with when it’s so cold. If you have to, either let it sit out for a few hours before frosting or pop it in the microwave for a minute or so to thin it out. You can also add a tbsp or two of plantbased milk if it’s still too thick.