- Media Credit:
If you loved wagon wheels as a child, you’ll adore these. Even if you didn’t like them before, these will win you over!
No ratings yet
Duration1 hr 20 mins
Cook Time1 hr
Prep Time20 mins
Servings10

Ingredients

Chia Jam
  • 1 cup frozen raspberries defrosted
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds
Oat Biscuits
  • 2 cups oatflakes use GF is required
  • 1/2 tsp pink Himalayan salt
  • 15 medjool dates pitted
  • 3 tbsp almond butter
Cream Filling
  • 1 cup chilled coconut milk or coconut cream use only the full fat part from the top of the can
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 1 tbsp creamed coconut melted
Chocolate Coating
  • 100 g vegan chocolate
  • 1/4 cup cacao butter

Instructions

Oat Biscuits:

  • Blitz the oat flakes to your food processor until flour consistency
  • Add the dates and salt and blend until they form a crumb
  • Add the almond butter and blend further for 30 seconds.
  • Transfer the mixture to a large bowl and press the dough together to form a ball.
  • Roll the mixture out to 1cm thickness between two sheets of parchment paper.
  • Cut circles out of the dough using a cookie cutter and set aside on a sheet of parchment paper.
  • Reshape the remaining mixture and repeat until you have used up all of the dough.

Cream Filling:

  • In a large bowl, whisk together the coconut cream, maple syrup and vanilla extract using a fork.
  • Set the cream mixture aside in the fridge for at least 30 minutes, or until it is firm enough to hold its shape.
  • Add a dessert spoon of the coconut cream on top of half the oat biscuits and press down with the back of the spoon to flatten.
  • Add a teaspoon of the chia jam on top and sandwich with a second oat biscuit.
  • Set the biscuits aside in the freezer whilst you melt the chocolate.

Chocolate Coating:

  • Place the chocolate and cacao butter in a glass/ceramic bowl and sit on top of a saucepan 1/2 filed with simmering water.
  • Allow to melt gently and stir.
  • Dip the wagon wheels into the chocolate and allow to set.
  • Store in an airtight container in the fridge 
Cream Filling:Chocolate Coating:This recipe was republished with permission from Addicted To Dates. Find the original recipe here

Support Plant Based News in our mission to plant 1 million trees by 2030. 🌳

Your donation supports our mission to bring you vital, up-to-the-minute plant-based news and research and contributes to our goal of planting 1 million trees by 2030. Every contribution combats deforestation and promotes a sustainable future. Together, we can make a difference – for our planet, health, and future generations.

© 2023 Plant Based News is a UK-based digital media outlet publishing content about veganism and plant-based living, including news and current events, health, personal transformation stories, features, and recipes. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.

buttons/scroll-to-top/scroll-to-top-small-active