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Vegan 'Wagon Wheels' recipe
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Prep Time:
525 minutes
Cook Time:
35 minutes
Total Time:
560 minutes
Decadent chocolate biscuit with creamy cashew filling, a guilt-free indulgence that tastes just as indulgent as the original with a healthier twist.
Ingredients:
  • 1 1/2 tsp chia seeds
  • 50g (1/2 cup) rolled oats
  • 110g (2/3 cup) wholemeal spelt flour
  • 2.00 gm baking powder
  • 50g (1/4 cup) coconut sugar
  • 60g Nuttelex Buttery spread
  • 8.80 gm pure vanilla extract
  • 125g 70% cocoa dairy-free dark chocolate, chopped
  • Chopped cashews, to decorate (optional)
  • 250g frozen raspberries, thawed
  • 56.80 gm rice malt syrup
  • 10.60 gm fresh lemon juice
  • 2 tsp chia seeds
  • 70g raw cashews, soaked in cold water overnight
  • 28.40 gm rice malt syrup
Instructions:
  • In a saucepan over medium heat, combine raspberries, rice malt syrup, and lemon juice. Stir frequently and bring to a boil. Reduce heat to low and cook for 20 minutes until thickened, stirring occasionally. Remove from heat, stir in chia seeds until well mixed. Allow to cool completely.
  • Combine the chia seeds and 1 tbsp water in a small bowl. Let it sit for 15 minutes until thickened, stirring occasionally.
  • Begin by grinding oats in a food processor until finely ground. Then, add flour, baking powder, and sugar. Pulse the mixture together. Next, add Nuttelex and pulse until fine crumbs form. Add the chia mixture and vanilla, then process until combined. Transfer the dough to a floured surface, knead until smooth, wrap in plastic wrap, and chill in the fridge for 20 minutes.
  • 1. Preheat your oven to 180C/160C fan forced and line 2 large baking trays with baking paper. 2. Roll out the dough between 2 pieces of baking paper until 2-3mm thick. 3. Use a 4cm round pastry cutter to cut out 24 discs from the dough, re-rolling the dough as needed, and place the discs on the prepared trays. 4. Bake for 8 minutes or until golden brown. 5. Allow the discs to cool on the trays.
  • After draining the cashews and vanilla, blend until perfectly smooth, around 3-4 minutes, remembering to scrape down the sides occasionally.
  • Prepare a baking tray lined with parchment paper and a wire rack on top. Divide the jam evenly among 12 biscuits, saving the rest for later. Spread the cashew filling evenly over the remaining 12 biscuits. Create 12 sandwiches by pairing a jam biscuit with a cashew biscuit. Place the assembled "wheels" on the wire rack.
  • Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Stir with a metal spoon until smooth. Spread over each wheel, top and sides. Sprinkle with chopped cashews if desired. Chill until the chocolate sets. Serve.

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