Homemade treats are happening in the kitchen today. Wagon wheels were a popular dessert for Aussie kiddos back in the 1950’s – traditionally made with shortbread biscuits, strawberry jam, marshmallow fluff and chocolate. I remixed this classic treat into a healthier more adult”ish” version. Super lush sweet almond and cashew “cookie dough” with vanilla bean coconut cream and fresh raspberry chia jam. All covered in chocolate of course + it’s gluten-free and vegan friendly! Here’s how you make em!
Makes 2 full wagon wheels
1/2 cup sweet almond paste
1/2 coconut flour
1 cup raw cashews
Splash of hemp mylk (if needed)
*Throw all ingredients into a food processor and blend until the cashews are fine and the cookie dough forms a ball. Set aside.
1/2 cup shredded coconut
1/4 cup melted coconut butter (not coconut oil…there is a big difference)
1/4 cup hemp mylk
1 tbsp maple syrup
1 tbsp coconut flour
1 tsp vanilla bean paste
*Throw all ingredients into a food processor and blend until smooth and combined. Set aside.
Raspberry chia jam:
1 cup fresh raspberries
1 tbsp chia seeds
1 tsp maple syrup
*Mix ingredients in a cup and let chia seed activate for 10 minutes.
Chocolate shell:(after the wagon wheels are assembled and frozen)
1 cup chocolate chips (enjoy life if you prefer vegan)
1 tsp veg oil
*Microwave ingredients in a cup for 2 minutes. Stir with a spoon and repeat until chocolate is melted and the consistency is ready for pouring.
Use a a cylinder form such as Ateco to help shape your wagon wheels. Start with pressing 1/4 of the cookie dough into the mold, making sure it is level with the tamper before adding a layer of coconut cream, jam and cookie dough once more. Place in the freezer for 1 hour before removing the from the form and covering with melted chocolate.