Raw Wagon Wheels
Try this Raw Wagon Wheels recipe.
Try this Raw Wagon Wheels recipe.
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1 tbsp chia seeds
- 2 tbsp maple syrup
- 3 tbsp maple syrup
- 110 g oats
- 1 tsp vanilla bean paste
- 12 medjool dates (pitted)
- 180 g smooth nut butter (i used half almond butter half peanut butter)
- 1/2 tsp vanilla bean paste
- 30 ml water
- 160 g fresh raspberries
- 100 g coconut butter
- 70 ml liquid coconut oil
- 180 g coconut cream (the fat from the top of a a can of
- 100 g cacao powder
- 100 ml liquid coconut oil
- 20 g melted cacao butter
- 4-5 tbsp maple syrup
- Carbohydrate 7.40569591167276 g
- Cholesterol 0 mg
- Fat 0.81564213518799 g
- Fiber 1.7133005535362 g
- Protein 1.41979906238302 g
- Saturated Fat 0.114405760393172 g
- Serving Size 1 1 Serving (57g)
- Sodium 0.604723428496315 mg
- Sugar 5.69239535813656 g
- Trans Fat 0.104707729150759 g
- Calories 41 calories
Step-by-step
- Blend the raspberries and maple syrup together until combined and reasonably smooth.
- Place in a jar and stir in the chia seeds and leave the mixture in the fridge to allow the chia seeds to puff up for 1-2 hours (preferably overnight) before using.
- Pulse the oats in a food processor until you have slightly coarse flour.
- Add the rest of the ingredients and pulse until everything comes together to form a dough-like mixture. It should stick together when pressed between your fingers. If not, add more dates or water.
- Roll the dough into a ball and on a flat surface lined with greaseproof paper, flatten the dough evenly with a rolling pin.
- Use a cookie cutter to cut the dough into biscuit shapes (I made 16). If you have any excess dough, roll it up into a ball again and flatten with the rolling pins, repeating this step as necessary.
- Place the cookies in the fridge or freezer to firm up whilst you make the coconut 'marshmallow' cream.
- Place all of the ingredients in a blender and blend until smooth and creamy.
- Put the cream in a bowl in the fridge for 10 minutes whilst you make the chocolate coating.
- Sieve the cacao powder into a medium-sized bowl.
- Make sure the cacao butter and coconut oil are cool before stirring them slowly into the cacao powder.
- Stir in the maple syrup until smooth and silky.
- Separate the biscuits into pairs, and top one side with a layer of the coconut 'marshmallow' cream, and a layer of the jam.
- Gently press the other biscuit on top to spread the jam and cream right up to the edges of the biscuit.
- Place the chocolate into a jug. To coat the biscuits evenly with chocolate, I balanced them on a flat, thin knife over a bowl so I could collect and reuse the excess chocolate. I then poured the jug of chocolate over each biscuit until they were evenly coated, and gently shook them to remove any excess chocolate.
- Place the wagon wheels on a wire wrack (or on a tray lined with greaseproof paper) in the fridge for an hour to firm up.
My Raw Wagon Wheel Adventure: A Deliciously Healthy Treat
As a busy working mom, finding time for myself is a luxury, but creating healthy and delicious treats is something I cherish. This Raw Wagon Wheel recipe has become a favorite, not just for its taste but also for its ease of preparation. It allows me to indulge my sweet tooth without the guilt, and it's a fun project to do with the kids on a weekend.
The initial blending of the raspberry and maple syrup filling is simple, and the chia seeds add a wonderful textural element as well as a boost of healthy nutrients. I love the idea of letting the chia seeds puff up overnight—it's a perfect example of how a little bit of patience can significantly enhance the overall experience. The cookie dough itself comes together beautifully, and the recipe’s forgiving nature makes it easy to adjust if the consistency isn't quite right. I often find myself experimenting with different nut butters, depending on what I have on hand. The versatility of the recipe is a major plus.
The process of making the coconut 'marshmallow' cream is surprisingly straightforward. The creamy texture and subtle sweetness provide a delightful contrast to the tartness of the raspberry filling. This part of the recipe reminds me of baking with my grandmother, a wonderful memory that makes the process feel even more special. The final chocolate coating adds a touch of decadence, and the careful method of coating each biscuit ensures that every bite is perfectly balanced.
What I particularly appreciate about this recipe is its adaptability. I've experimented with different fruit fillings—strawberry and blueberry are particularly good options—and I've even tried adding chopped nuts to the dough for extra texture and flavor. The recipe is a wonderful blank canvas, allowing for creative experimentation and personalized touches. It is a perfect recipe for a busy professional or a busy stay at home mom alike
The result is a healthier, raw alternative to traditional wagon wheels. The sweet and tart flavors of the raspberry filling perfectly complement the creamy coconut 'marshmallow' cream and the rich chocolate coating. The texture is wonderfully soft and chewy, making each bite a delightful experience. The entire recipe takes me about an hour, from start to finish, which makes it perfectly doable even on my busiest days.
Beyond the simple satisfaction of creating a delicious treat, making these wagon wheels provides a moment of peace and calm amidst the chaos of daily life. The act of measuring ingredients, blending, and carefully assembling each biscuit is a meditative process, a brief respite from the demands of work and family. The resulting wagon wheels are more than just a snack; they're a symbol of self-care and a reminder to take time for things that bring joy.
I wholeheartedly recommend this recipe to anyone looking for a delicious, healthy, and surprisingly easy dessert option. The versatility allows for creative expression, and the final product is a treat that both adults and children will adore. Give it a try, and let me know how it turns out! I'm sure you’ll discover a new favorite treat, and a little bit of joy in your day.
