Jammy Wagon Wheels (vegan)
These vegan jammy wagon wheels are better than the originals! Layers of jam and coconut cream stuffed between oaty biscuits and smothered in chocolate. These dairy-free biscuits can easily be tailored as gluten free and nut-free.
As promised here is the anticipated recipe for these jammy wagon wheels! If you loved them as a child, I’m sure you’ll adore these. Even if you didn’t like them before, I have a feeling these might win you over! They are vegan, dairy free and can easily be tailored to gluten free (see sub ingredients below). You could also make them totally nut free by replacing the almond butter with sunflower seed butter.
They come together in just a few easy steps and consist of an oaty biscuit with a simple raspberry chia jam and naturally sweetened coconut cream as the filling, coated with vegan-friendly chocolate.
LOVE THIS RECIPE? HERE ARE SOME OTHER NOSTALGIC VEGAN TREATS TO TRY
Vegan Jammy Wagon Wheels
Layers of jam and coconut cream stuffed between oaty biscuits and smothered in chocolate.They are vegan, dairy free and can easily be tailored to gluten free (see sub ingredients below). You could also make them totally nut free by replacing the almond butter with sunflower seed butter.
- 1 cup frozen raspberries defrosted
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- 2 cups rolled oats use GF if required
- ½ tsp Himalayan pink salt
- 15 medjool dates (pitted)
- 3 tbsp almond butter
- 1 cup chilled canned coconut milk use only the thick part from the top of the can
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 6 oz vegan-friendly chocolate for coating
- 1 tbsp coconut oil for coating
- To make the jam, blitz the raspberries and maple syrup in a blender until smooth
- Transfer to a jar and mix in the chia seeds
- Allow to set for 45 minutes to 1 hour
- For the 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.
- With a rolling pin, roll the mixture between two sheets of parchment paper to a scant ó-inch (1-cm) thickness. Cut circles out of the dough using a 2ó-inch (6.35-cm) 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. You should have 20 cookies total. Place the cookies in the freezer while you prepare the cream filling.
- For the coconut 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.
- Place the chocolate and coconut oil 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
Calories: 374kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 122mg | Potassium: 441mg | Fiber: 7g | Sugar: 38g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 3mg