Raw Wagon Wheels

Raw Wagon Wheels

So ummmm apologies in advance for the visual assault of foodporn. But THIS just happened in my kitchen.¬†Posing here ūüĎÜūüŹľis my RAW vegan wagon wheels! Incredibly healthy (no dairy, no sugar, no gluten) and all shades of A H H M A Z I N G ! ! !

Prep time: 30 minutes
Yields: 7 wagon wheels


  • 1/2 cup macadamia or¬†almond meal (ground macadamia¬†in processor)
  • 1/2 cup desiccated coconut
  • 120g medjool dates, pitted (about 7 big size dates)
  • Few drops of vanilla extract
  • 1 tsp extra virgin coconut oil
  • Pinch of Himalayan salt (NAS for salt skippers, MD/CHD sufferers)

Coconut Marshmallow:

  • 1 x 400ml can 100% coconut cream (refrigerate overnight so the cream separates from the water – only use the cream)
  • 1/3 cup melted coconut butter
  • 2 Tbsp raw local honey or maple syrup

Raspberry Chia Jam:

  • 160g fresh raspberries (or strawberries)
  • 1 Tbsp chia seeds
  • 1 Tbsp raw local honey or maple syrup

Chocolate Coating:

  • 100g cacao powder
  • 100ml coconut oil melted
  • 4 tsp cacao butter
  • 4-5 Tbsp raw local honey or maple syrup

Raspberry Chia Jam:

  1. Blend the raspberries and maple syrup (or honey) together until combined and reasonably smooth.
  2. Place in a jar and stir in the chia seeds until forming a jelly like consistency.
  3. Leave the mixture in the fridge to allow the chia seeds to puff up while moving on to the other layers.


  1. Pulse the macadamia nuts in a food processor until fairly fine. (Otherwise, feel free to use almond meal instead.)
  2. Add the rest of the ingredients and pulse until everything comes together to form a dough like mixture.
  3. Roll the dough into a ball and on a flat surface lined with greaseproof paper, flatten the dough evenly on the bench, and using a cookie cutter, cut out an even amount of biscuits.
  4. Place them in the freezer to set while you make the coconut marshmallow.

Coconut Marshmallow:

  1. Open the refrigerated coconut cream, and scoop out the solid cream (discard the water).
  2. Beat the cream until smooth and no chunky pieces are left.
  3. Stir in the coconut butter and maple syrup, until well combined.
  4. Put the cream in a bowl in the fridge for 10 mins whilst you make the chocolate coating.

Chocolate Coating:

  1. Sieve the cacao powder into a medium sized bowl and stir in the cacao butter and coconut oil slowly.
  2. Stir in the maple syrup until smooth and silky. Set aside.

Assembling the Wagon Wheels:

  • Seperate 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.
  • To coat the biscuits evenly with chocolate, balance them on a fork or knife over a bowl as you ¬†spoon the chocolate over the biscuit until evenly coated.
  • Place the wagon wheels on a wire wrack (or on a tray lined with greaseproof paper) in the fridge for an hour to set.

Serve Chilled and Enjoy!

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