Vegan Wagon Wheels Recipe, the healthy version

Thought you had to give them up along with the Cartoon Network? Think again. This raw, vegan wagon wheels recipe tastes just like the childhood favourite.

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Wagon wheels are another Arnott’s childhood favourite that were a loyal companion during after-school TV sessions, morning tea breaks and late night pantry rummages. Consisting of jam and marshmallow sandwiched between two biscuits and dunked in chocolate, it’s a s’more on steroids. But now that we’re better educated on how food impacts the body, we’ve left our wagon wheels with the Cartoon Network and instead had a go at making a raw version that, dare I say it, tastes pretty darn good. Plus, they’re filled with healthy fats that’ll keep you fuller for longer meaning you’ll stop at one or two rather than devouring the whole packet (well, most of the time) and for those few slip ups, here’s how to recover from a binge. 

Raw Vegan Wagon Wheels Recipe

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3 cups walnuts (or nuts of choice)
2-4 tablespoons maple syrup
1 teaspoon vanilla
2-4 tablespoons melted coconut oil
Pinch of salt

1 cup cashews (soaked overnight, drained and rinsed)
1 cup desiccated coconut
1/2 cup maple syrup/coconut nectar/rice malt
1 teaspoon vanilla
Pinch Salt
1/4-1/2 cup coconut cream

(If you choose to make the Wagon Wheels as we did you will have left overs. Use left overs in smoothies or freeze into ice cream moulds for a nice treat)

2 cups berries of choice (fresh or frozen defrosted)
2 tablespoons Chia Seeds
2 tablespoons maple syrup/honey/rice malt syrup/coconut sugar (Optional)

Chocolate Coating
3/4 cup raw cacao
1/2 cup melted coconut oil
1/2 Cup maple syrup/coconut nectar


Jam 1

  1. Blend all ingredients together
  2. Raw Option: Pour it into a jar and let sit in the fridge for a few hours to thicken up
  3. Cook Option: Pour it into a small saucepan and bring to the boil.
  4. Lower heat and let shimmer for 15 minutes or until thick
  5. Store in a jar in the fridge until cool.


  1. Process everything together until it sticks.
  2. Adjust the maple to taste.
  3. Start with 2 tablespoons of coconut oil add more if the mixture does not stick.
  4. Roll out thinly between two sheets of baking paper.
  5. Using a cookie cutter slightly smaller than an original wagon wheel, cut out an even number of circles (or go as big as you like)
  6. Place on a line tray and repeat.
  7. Place tray in freezer to set.

Marshmallow 1

  1. Blend all together until smooth.
  2. Adjust the coconut cream as you need. You want the mixture to be thick and smooth.

Jam 2

  1. Spread a thin amount of chia jam to the base of half the biscuits leaving a slight gap around the edges.
  2. Set in freezer for 15 minutes to help set

Marshmallow 2

  1. Top each jam half with marshmallow.
  2. About 1 tablespoon (the same sides as the biscuit) making sure to still leave a gap around the edge.
  3. Place the other biscuit half on top and gently press down.
  4. Place back on the line tray and freeze for 1-2 hours (the harder the biscuit is, the easier it is to coat in chocolate)

Chocolate Coating

  1. In a bowl over another bowl of hot water mix all ingredients together.
  2. Using a fork tip one biscuit in at a tip.
  3. Place back on the lined tray.
  4. Set in the fridge for 10 minutes
  5. Store in the fridge or freezer.

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Enjoyed these? Try more recipes from James McLoughlin, cofounder of Green Press.


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James McLoughlin
James McLoughlin is the cofounder of Green Press, a true pioneer in the health and wellness space, dispelling the stigma that health is boring. Green Press was created to help people feel alive. Their flagship cafe in Melbourne, informative blog, and online store offer an inspiring insight into the world of healthy living. James works closely with his brother Miles, both received their nutritional education in NYC. Chef Miles worked at multiple Michelin Star winning restaurants in Manhattan whilst James managed both a Manhattan restaurant and a juicing food truck. The brothers decided they were ready to go out on their own and moved to Melbourne, Australia and open the city's first organic cold pressed juice bar, launching Green Press in November 2013. Green Press now shares it's healthy message online through their online store and blog where you can find healthy recipes, lifestyle tips and inspiration.