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Wagon wheel slice
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Prep Time:
240 minutes
Cook Time:
30 minutes
Total Time:
270 minutes
Indulgent superfood slice with almond, coconut, and strawberry chia jam inspired by nostalgic Wagon Wheel treat.
Ingredients:
  • 180g almond meal
  • 80g shredded coconut
  • 100ml rice malt syrup
  • 1 egg, lightly beaten
  • 250ml coconut oil
  • 2 titanium-strength gelatine leaves
  • 500ml coconut cream
  • 200g cacao powder
  • 250g strawberries, hulled, chopped
  • 125ml rice malt syrup
  • 1 tsp vanilla bean paste
  • 40g chia seeds
Instructions:
  • Preheat your oven to 180C and prepare a 12cm x 22cm x 5cm-deep baking pan by greasing and lining it with baking paper.
  • For the base, mix almond meal, shredded coconut, rice malt syrup, egg, and 1/3 cup (80ml) coconut oil in a bowl. Press the mixture evenly into the pan and bake for 20 minutes until light golden. Cool after removing from the oven.
  • To make the strawberry chia jam, combine strawberries, malt syrup, and vanilla in a saucepan over medium heat. Cook for 10 minutes until slightly broken down. Take off the heat and mix in the chia seeds. Allow it to cool before spreading over the biscuit base. Chill for 30 minutes to set.
  • 1. Soften gelatine leaves in cold water for 5 minutes. Heat coconut cream in a saucepan over medium heat. Add dried gelatine and stir until melted. Strain mixture into a bowl and cool to room temperature. Pour over chia jam and refrigerate for 3 hours until set.
  • In a bowl, mix cacao with the remaining 170g melted coconut oil until smooth. Remove the slice from the baking pan using baking paper and place it on a wire rack set over a tray. Drizzle the cacao mixture evenly over the top, then swiftly tilt the rack from side to side to coat the edges evenly. Let it set at room temperature for 20 minutes.
  • Sprinkle with additional cacao powder before serving.

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