1 cup frozen raspberries (defrosted)
2 tbsp maple syrup
2 tbsp chia seeds
2 cups oatflakes (use GF is required)
1/2 tsp pink Himalayan salt
15 medjool dates (pitted)
3 tbsp almond butter
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)
100g vegan chocolate or make your own chocolate with this recipe
1/4 cup cacao butter
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
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.
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.
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