Step 1

Place the cashews in a bowl. Boil about 1 cup of water and pour it over the cashews. Let them soak for about 1 hour.

Step 2

Drain and transfer to a high-speed blender. Add the coconut cream, maple syrup, melted coconut oil, lime juice, vanilla extract, and salt. Blend until fully smooth. Taste and adjust sweetness to your liking. At this point the cream will have a liquid consistency. Don't worry, it will thicken once chilled.

Step 3

Transfer to a bowl, cover with plastic film and refrigerate until the cream has hardened, about 5 hours. I usually prepare the cream the night before and chill overnight in the refrigerator.

Step 4

Preheat oven to 350°C (175°C) and line a baking sheet with parchment paper. Set aside.

Step 5

To a large mixing bowl, add all of the ingredients. Stir until fully combined, the batter should be quite thick but still slightly runny. Using a cookie scoop, scoop out about 1 and 1/2 tablespoons of the batter and transfer to the prepared baking sheet, leaving about 2-inch between each cake. You should have about 10 cakes. Try to make the make the cakes as round as possible but do not spread them otherwise they will be too flat. You want them thick for a better look.

Step 6

Bake for about 13 minutes, or until golden brown. Let them cool completely.

Step 7

Transfer the cashew cream to a piping bag and pipe about 3 tbsp (more or less to your liking) of the filling on one banana cake. Close with another banana cake and transfer to a plate. Repeat with the remaining cakes and cream. Refrigerate for another 1 hour before enjoying!

Step 8

Whoopie pies will keep in the refrigerator for up to 3 days.