Two months ago, I did not know about these cookies called “Wagon wheels” but I thought they looked very tasty when I looked at pictures on the internet. The original recipe sounded pretty sugary so that I decided to make my own version and call them the Vegan Wagon Wheels with Chia Jam.
It’s funny because I always had a thing for this Fruit-Chocolate combination. I guess either you hate it or you absolutely love it. For example, I love black forest cake (cherries&chocolate), chocolate with orange bits, and in this case raspberry jam with chocolate cookies, chocolate coating, and coconut filling.
Making the Cookies is pretty easy when you follow the exact instructions and also the Chia jam is very easy to make by just cooking Chia seeds with a little maple Syrup and raspberries. Of course, you can speed this step up by buying a jam of your choice and then just add the chia seeds to the jam. It is totally up to you and should not influence the end result.
As for the coating, I always wondered how people get their coatings so beautifully even. I tried several methods but ended up with using a twine where I put in between the frozen Cookie sandwich and then put it slowly into a glass with the chocolate coating. I made a wonderful drawing for you so you maybe can imagine it a little bit better. 😉 Once the Cookie Sandwich is coated you can place it on a baking paper and carefully remove the twine.
and once they are coated they should look like this:
Last note: If you are struggling with coconut cream, I found this tutorial very helpful. I simply replaced honey with maple syrup.
I really hope you enjoy this healthified version of a Wagon Wheels and I would be happy to see your very own version on Social Media! Share it with me on my on Instagram @vanillacrunnch or leave a comment here! Also, make sure you check out my current competition on Instagram where we make Instagram great again! <3 #vanillacrunnch2017
- ¾ cup rice flour (110gr)
- 1 tsp baking powder
- ¼ tsp baking soda (natron)
- 1 tbsp cacao powder
- 3 tbsp coconut sugar (25gr)
- ¼ cup maple syrup (80ml)
- ½ cup almond butter (100gr)
- ½ tsp vanilla extract
- a pinch fine sea salt
- 2 tbsp tap water or more if needed
- Jam Filling
- 1½ cup fresh or frozen raspberries
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- Coconut layer
- coconut cream from 1 can of coconut milk, chilled overnight
- 1 tbsp maple syrup
- 5 oz. dairy-free dark chocolate (150gr)
- 2 tbsp coconut oil
- For the cookies, combine the rice flour with baking powder, baking soda and cacao powder in a bowl.
- In another bowl, mix the coconut sugar, maple syrup, almond butter, vanilla and sea salt.
- Add the bowl with the liquid ingredients to the other bowl with the dry ingredients. Add water and stir until well combined.
- Put the dough in the freezer for at least 1 hour.
- Preheat the oven to 345F (175°)
- Once the dough is slightly firm, form little balls with your hand and place them on a lined baking sheet. Make your fingers wet with water and press them down until you have a little disc shape.
- The cookies can be close to each other as they will not raise significantly.
- Bake for about 10-12 minutes and then let cool down.
- For the chia jam, in a small pan, heat all ingredients on medium heat for 5 minutes and the let sit for another 5 minutes.
- For the coconut cream, whip the upper part of the coconut milk with the maple syrup and put into a piping bag.
- Layer the cookies and make a cookie dough sandwich with 2 cookies, a coconut and a raspberry jam layer.
- Freeze the cookie sandwiches for at least 2 hours.
- In a medium bowl on low heat, melt the chocolate with the coconut oil and the coat the Cookie sandwiches. (helpful instructions in the blog post)