Jammy Wagon Wheels

VEGAN NO-BAKE JAMMY WAGON WHEELS

I've just arrived back home after a jam-packed and amazing weekend at Dublin Vegfest! So I'll keep this post short as I'm in need a a few zzz's lol. I just wanted to share a massive thank you to everyone who came to watch the demo yesterday as well as everyone who popped by to say hi. As always, the organisers of the event did such a fantastic job of pulling this weekend together and creating a chilled, laid back, welcoming and community vibe.

As promised here is the anticipated recipe for these jammy wagon wheels! If you loved them as a child, I'm sure you'll adore these. Even if you didn't like them before, I have a feeling these might win you over! They are vegan, dairy free and can easily be tailored to gluten free (see sub ingredients below). You could also make them totally nut free by replacing the almond butter with sunflower seed butter.

I really hope you enjoy trying these out at home and if you do, don't forget to tag me in your creations on social media as I'd love to share them across my Instagram stories!

@addictedtodates #addictedtodates

Until next time,

Christina xx

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No Bake Jammy Wagon Wheels

RECIPE

Serves: 6 large cookies or 10 medium cookies

Preparation time: 15 mins

Setting time: 1 hour

Equipment: Cookie cutter

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

1. Blitz the raspberries and maple syrup in a blender until smooth

2. Transfer to a jar and mix in the chia seeds

3. Allow to set for 45mins-1 hour

Oat Biscuits

1. Blitz the oat flakes to your food processor until flour consistency

2. Add the dates and salt and blend until they form a crumb

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

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

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

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

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

Cream Filling

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

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

3. 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.

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

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

Chocolate coating

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

2. Allow to melt gently and stir.

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

4. Store in an airtight container in the fridge

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