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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!
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

Christina (Addicted To Dates)

Since eating a plant-based diet, Christina has also developed a passion for food photography and creates the perfect recipes 'to indulge your sweet tooth or impress a loved one'. She is the author of the amazing Cookbook 'No-Bake Vegan Desserts' including 60 delicious recipes!