Jammy Wagon Wheels
Ingredients
- chia jam:
- 1 cup frozen raspberries (defrosted)
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- oat biscuits:
- 2 cups oatflakes • 1/2 tsp pink himalayan salt
- 15 medjool dates (pitted)
- 3 tbsp almond butter
- cream filling:
- 1 cup chilled coconut milk or coconut cream (use only the full fat part from the top of the can)
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1 tbsp creamed coconut (melted)
- chocolate coating:
- 100g vegan chocolate
- 1/4 cup cacao butter
Preparation
Chia 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 45mins-1 hour
Oat 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
Roll the mixture out to 1cm thickness between two sheets of parchment paper
Cut circles out of the dough using a 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
Cream 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
Chocolate coating:
Place the chocolate and cacao butter 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