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VEGAN NO-BAKE JAMMY WAGON WHEELS


INGREDIENTS:


Chia Jam


1 cup frozen raspberries (defrosted)

2 tbsp maple syrup

2 tbsp chia seeds


Oat Biscuits


2 cups oatflakes (use GF is required)

1/2 tsp pink Himalayan salt

15 medjool dates (pitted)

3 tbsp almond butter


Cream Filling


1 cup chilled coconut milk or coconut cream (use only the full fat part from the top of the can)

2 tbsp maple syrup

1 tsp vanilla bean paste

1 tbsp creamed coconut (melted)


Chocolate Coating


100g vegan chocolate or make your own chocolate with this recipe

1/4 cup cacao butter


PREPARATION:


Chia Jam

  • Blitz the raspberries and maple syrup in a blender until smooth

  • Transfer to a jar and mix in the chia seeds

  • Allow to set for 45mins-1 hour


Oat Biscuits

  • Blitz the oat flakes to your food processor until flour consistency

  • Add the dates and salt and blend until they form a crumb

  • Add the almond butter and blend further for 30 seconds.

  • Transfer the mixture to a large bowl and press the dough together to form a ball.

  • Roll the mixture out to 1cm thickness between two sheets of parchment paper.

  • Cut circles out of the dough using a cookie cutter and set aside on a sheet of parchment paper.

  • Reshape the remaining mixture and repeat until you have used up all of the dough.


Cream Filling

  • In a large bowl, whisk together the coconut cream, maple syrup and vanilla extract using a fork.

  • Set the cream mixture aside in the fridge for at least 30 minutes, or until it is firm enough to hold its shape.

  • Add a dessert spoon of the coconut cream on top of half the oat biscuits and press down with the back of the spoon to flatten.

  • Add a teaspoon of the chia jam on top and sandwich with a second oat biscuit.

  • Set the biscuits aside in the freezer whilst you melt the chocolate.


Chocolate coating

  • Place the chocolate and cacao butter in a glass/ceramic bowl and sit on top of a saucepan 1/2 filed with simmering water.

  • Allow to melt gently and stir.

  • Dip the wagon wheels into the chocolate and allow to set.

  • Store in an airtight container in the fridge

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