Raw Wagon Wheels
Serves: 16
Raw, vegan Wagon Wheels with a deliciously oat biscuit, melt-in-the-mouth vanilla coconut butter cream, raspberry chia jam and a rich chocolate coating.
  • 110g oats
  • 12 Medjool dates (pitted)
  • 2 Tbsp maple syrup
  • 180g smooth nut butter (I used half almond butter, half peanut butter)
  • ½ tsp vanilla bean paste
  • 30ml water
  • ½ tsp salt
Raspberry Chia Jam
  • 160g fresh raspberries
  • 1 Tbsp chia seeds
  • 1 Tbsp maple syrup
Coconut 'Marshmallow' Cream
Chocolate Coating
  • 100g cacao powder
  • 100ml liquid coconut oil
  • 20g melted cacao butter
  • 4-5 Tbsp maple syrup
Raspberry Chia Jam
  1. Blend the raspberries and maple syrup together until combined and reasonably smooth.
  2. Place in a jar and stir in the chia seeds and leave the mixture in the fridge to allow the chia seeds to puff up for 1-2 hours (preferably overnight) before using.
  1. Pulse the oats in a food processor until you have slightly course flour.
  2. Add the rest of the ingredients and pulse until everything comes together to form a dough like mixture. It should stick together when pressed between your fingers. If not, add more dates or water.
  3. Roll the dough into a ball and on a flat surface lined with greaseproof paper, flatten the dough evenly with a rolling pin.
  4. Use a cookie cutter to cut the dough into biscuit shapes (I made 16). If you have any excess dough, roll it up into a ball again and flatten with the rolling pins, repeating this step as necessary.
  5. Place the cookies in the fridge or freezer to firm up whilst you make the coconut 'marshmallow' cream.
Coconut 'Marshmallow' Cream
  1. Place all of the ingredients in a blender and blend until smooth and creamy.
  2. Put the cream in a bowl in the fridge for 10 minutes whilst you make the chocolate coating.
Chocolate Coating
  1. Sieve the cacao powder into a medium sized bowl.
  2. Make sure the cacao butter and coconut oil are cool before stirring them slowly into the cacao powder.
  3. Stir in the maple syrup until smooth and silky.
Assembling the wagon wheels...
  1. Separate the biscuits into pairs, and top one side with a layer of the coconut 'marshmallow' cream, and a layer of the jam. Gently press the other biscuit on top to spread the jam and cream right up to the edges of the biscuit.
  2. Place the chocolate into a jug. To coat the biscuits evenly with chocolate, I balanced them on a flat, thin knife over a bowl so I could collect and reuse the excess chocolate. I then poured the jug of chocolate over each biscuit until they were evenly coated, and gently shook them to remove any excess chocolate.
  3. Place the wagon wheels on a wire wrack (or on a tray lined with greaseproof paper) in the fridge for an hour to firm up.
Mine lasted me 10 days in an air-tight container in the fridge.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2016/08/raw-wagon-wheels/