So ummmm apologies in advance for the visual assault of foodporn. But THIS just happened in my kitchen. Posing here 👆🏼is 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)
- 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
- 100g cacao powder
- 100ml coconut oil melted
- 4 tsp cacao butter
- 4-5 Tbsp raw local honey or maple syrup
Raspberry Chia Jam:
- Blend the raspberries and maple syrup (or honey) together until combined and reasonably smooth.
- Place in a jar and stir in the chia seeds until forming a jelly like consistency.
- Leave the mixture in the fridge to allow the chia seeds to puff up while moving on to the other layers.
- Pulse the macadamia nuts in a food processor until fairly fine. (Otherwise, feel free to use almond meal instead.)
- Add the rest of the ingredients and pulse until everything comes together to form a dough like mixture.
- 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.
- Place them in the freezer to set while you make the coconut marshmallow.
- Open the refrigerated coconut cream, and scoop out the solid cream (discard the water).
- Beat the cream until smooth and no chunky pieces are left.
- Stir in the coconut butter and maple syrup, until well combined.
- Put the cream in a bowl in the fridge for 10 mins whilst you make the chocolate coating.
- Sieve the cacao powder into a medium sized bowl and stir in the cacao butter and coconut oil slowly.
- 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.