Giant Peanut Butter and Jelly Wagon Wheels
Ingredients
Peanut cookie
- 2 tablespoons coconut flour
- 1 tablespoon vegan vanilla protein
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
Pitaya marshmallow
- 1 teaspoon pink pitaya powder
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
- 1/2 tsp vanilla extract
Additional
- 4 tablespoons raspberry jam
- 100g dairy-free chocolate
Preparation
Mix together the cookie ingredients in a bowl until a cookie dough consistency. Divide the dough among 8 silicone muffin holes, each about 1cm in height. Freeze for 1 hour or until solid, then remove 4 cookies.
In a blender or food processor, add the marshmallow ingredients and blend until smooth. Divide the mixture evenly over 4 peanut cookies. Freeze for at least 3 hours until the marshmallow is solid.
Add 1 tablespoon of jam on top of each marshmallow layer.
Remove the 4 spare cookies from the mould and place them over the jam layer.
Return to the freezer until the jam is set, preferably overnight.
Once frozen, remove the wagon wheels from the muffin mould. Melt the chocolate and roll the wagon wheels in it to coat.
