VEGAN NO-BAKE WAGON WHEELS
Healthier no-bake wagon wheels yes please!! I'm telling you now that you need these bad boys in your life! These are my healthier take on vegan wagon wheels, which have no baking required.
Gluten-Free, Vegan, Refined Sugar Free
Cooking Time: 2 hours / Setting: 1 hour / Makes 6
VEGAN WAGON WHEELS
Ingredients
BASE
1 cup rolled oats
10 x pitted medjool dates (soaked for 10 minutes in water)
½ cup blanched almond meal
¼ cup@macr0mike caramelised white choc almond protein (AMB-SAMMYB)
¼ cup runny almond butter
Pinch of salt
RASPBERRY CHIA JAM
150g raspberries (if frozen/thawed beforehand)
2 TBS maple syrup
1.5 TBS chia seeds
CREAM LAYER
½ cup raw cashews (soaked 4 hours in water and drained)
¼ cup melted cacao butter
¼ cup rice malt syrup
1 tsp vanilla
½ cup coconut cream (thick part from the can)
½ cup @macr0mike caramelised white choc almond protein (discount AMB-SAMMYB)
CHOC COATING
200-220g vegan milk chocolate
Method:
JAM: To make the jam, add your raspberries and maple syrup to a small saucepan and cook on low-medium heat until the raspberries have broken down. Using a fork, mash the raspberries so it resembles a jammy texture. Remove from heat and set aside to cool for a few minutes before adding your chia seeds, making sure you evenly stir through your chia seeds. Transfer your mixture to a small bowl and place in the fridge to thicken.
BISCUIT: Blend all the dry ingredients in a food processor until it resembles a flour. Add your dates and blend again until the mixture forms a soft dough. If the mixture appears dry, add a small amount of water. You want the mixture to stick together when pressed
Using a rolling pin, roll out the mixture to about 1cm in height between two sheets of baking paper. Using a 5cm diameter cookie cutter, cut out your tops and bases to make a round biscuit shape and then place them on a lined baking tray. Repeat until you have used all of the dough mix and set it in the freezer while you make your filling. (Alternatively, you could use 6 x silicone muffin cups as well and place 1 x bottom in each mould).
CREAM LAYER: Add all ingredients into a Vitamix or high-speed food processor and blend until the mixture is smooth and creamy. Scoop out your mixture and place it into a pre-set piping bag. Set your mix in the freezer for approximately 30 minutes or until it is firm enough to hold its shape.
Remove your cream and the bases from the freezer and snip the tip off your piping bag. Start piping your mixture onto every second base so you have a thick layer of cream on each one. Add a generous teaspoon of chia jam on top and then sandwich them with a second oat biscuit. Be careful not to press down too hard.
Once you have filled all your biscuits, place them back in the freezer to set for 1 hour. Once the jam mixture appears firm to the touch, remove them from the freezer and line a baking tray with baking paper. Melt your chocolate in a small microwave-safe bowl until fully melted, and working one by one, dip your wagon wheel into the melted chocolate. Transfer immediately onto your lined baking tray.
7. Place the tray in the fridge to set for 30 minutes, then enjoy straight away.
Follow me at @adatewithsam for more recipes and photography inspiration!
