Fudgie Bar Cookies

Here’s Voyaging Foods’ special mix for our Fudgie Bar Cookie that makes the best whoopee cakes and crème sandwiches.


Make the Fudgie Bar mix:

  • 84 grams of coconut flour
  • 50 grams sweet rice flour
  • 30 grams Unsweetened cacao powder
  • 11 grams Ancestral Taro Powder
  • 6 grams baking soda
  • 6 grams baking powder
  • 1 gram Hawaiian sea salt


  1. Place a sifter in a large bowl.
  2. Add all the dry ingredients into the sifter and sift until all lumps are removed.
  3. Scoop 1 cup or about 130 grams of this Fudgie Bar mix and reserve for later. Save the remaining mix in an airtight container for another time.


Wet Ingredients:

  • 4 T or 42 grams Unrefined coconut oil
  • 1 cup or @300 grams of honey
  • 8 grams chia seed bloom
  • 1-2 Tablespoons of hot water
  • 2 t vanilla
Make the Fudgie Bars:
  1. Preheat oven to 300 degrees.
  2. Add the wet ingredients into another bowl and mix until combined (especially the chia bloom)
  3. Add the cup of Fudgie Bar mix to the wet ingredients and mix until combined.
  4. Stir in 1-2 Tablespoons of hot water to combined mixture.
  5. Grease pans or insert mini cupcake papers into pan of choice. Scoop a tablespoon of combined mixture into a whoopee cake pan or cupcake papers.
  6. Bake for about 20 minutes.


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