No-Bake Wagon Wheel Slice
Ingredients
Biscuit layer
- 1 cup activated almond flour
- 1/4 cup coconut flour
- 1/3 cup rolled oats
- Pinch salt
- 2 1/2 Tbsp pure maple syrup
- 1/4 cup coconut oil, melted
Marshmallow layer
- 1/2 cup coconut butter (softened*)
- 1/3 cup coconut yoghurt
- 2 Tbsp coconut oil, melted
- 2 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
Jam layer
- 1 cup raspberries
- 1 tsp chia seeds
- Splash water
Chocolate coating
- 150 grams dark chocolate
- 1 tsp coconut oil
Preparation
Add the first three ingredients in the biscuit layer to a food processor and pulse to form a flour. Add the remaining ingredients and set aside.
Add the jam ingredients to a heavy-based saucepan. Cook over a low-medium heat for around 10 minutes, or until jammy and thickened. Turn off the heat and allow to cool for 5 minutes.
Add all marshmallow ingredients to a blender and blend until very smooth. Set aside.
Add a layer of the biscuit mix to the bottom of 6 silicone bar moulds. Add a layer of jam, then transfer to the freezer to firm up for 20 minutes.
Add a marshmallow layer to each bar and again set in the freezer for 20 minutes.
Add a second layer of jam, followed by a final layer of biscuit so that the bars are flush with the top of the mould. Transfer to the freezer and freeze completely for at least 2 hours.
After this time, melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water. Turn off the heat. Remove bars from the freezer and moulds, and line a small baking tray with baking paper. Dip each bar into the chocolate and place on the lined tray. Set in the fridge and allow to defrost for at least 3 hours. Store in an airtight container and enjoy.
Tips
To soften coconut butter, sit the jar in a pot of hot water until it becomes liquid.
