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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!
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.
