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
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
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)
3/4 cup raw cacao
1/2 cup melted coconut oil
1/2 Cup maple syrup/coconut nectar
- Blend all ingredients together
- Raw Option: Pour it into a jar and let sit in the fridge for a few hours to thicken up
- Cook Option: Pour it into a small saucepan and bring to the boil.
- Lower heat and let shimmer for 15 minutes or until thick
- Store in a jar in the fridge until cool.
- Process everything together until it sticks.
- Adjust the maple to taste.
- Start with 2 tablespoons of coconut oil add more if the mixture does not stick.
- Roll out thinly between two sheets of baking paper.
- 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)
- Place on a line tray and repeat.
- Place tray in freezer to set.
- Blend all together until smooth.
- Adjust the coconut cream as you need. You want the mixture to be thick and smooth.
- Spread a thin amount of chia jam to the base of half the biscuits leaving a slight gap around the edges.
- Set in freezer for 15 minutes to help set
- Top each jam half with marshmallow.
- About 1 tablespoon (the same sides as the biscuit) making sure to still leave a gap around the edge.
- Place the other biscuit half on top and gently press down.
- 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)
- In a bowl over another bowl of hot water mix all ingredients together.
- Using a fork tip one biscuit in at a tip.
- Place back on the lined tray.
- Set in the fridge for 10 minutes
- Store in the fridge or freezer.
Enjoyed these? Try more recipes from James McLoughlin, cofounder of Green Press.