Description
These Vegan Wagon Wheels, inspired by classic moon pies, combine a luscious raspberry chia seed jam with a smooth coconut and almond butter filling, all sandwiched between oat-based cookies and coated in rich vegan chocolate. Perfect as a wholesome, plant-based treat packed with natural sweetness and texture.
Ingredients
Scale
Jam
- 120 g frozen raspberries (defrosted, or use fresh)
- 30 g pure maple syrup
- 30 g chia seeds
Cookies
- 180 g rolled oats
- ½ teaspoon Himalayan pink salt
- 15 medjool dates (pitted, about 360 g)
Filling
- 45 g almond butter
- 200 g chilled canned full-fat coconut milk
- 30 ml pure maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
Chocolate Coating
- 200 g vegan chocolate
- 15 g coconut oil
Instructions
- Prepare the raspberry jam: In a small bowl, combine the defrosted raspberries, maple syrup, and chia seeds. Mix well and set aside to thicken for at least 20 minutes while you prepare the other components.
- Make the cookie dough: In a food processor, pulse the rolled oats, Himalayan pink salt, and pitted medjool dates until it forms a sticky, crumbly dough. Be careful not to over-process; you want a texture that will hold together when pressed.
- Form the cookie bases: Using your hands or a spoon, shape the dough into 20 small, even discs approximately 1 cm thick. Place them on a lined baking tray and refrigerate while you prepare the filling.
- Create the creamy filling: In a bowl, whisk together the almond butter, chilled full-fat coconut milk, maple syrup, and vanilla bean paste until smooth and creamy.
- Assemble the wagon wheels: Spread a layer of the raspberry jam on 10 cookie discs, then top each with a dollop of the creamy filling. Sandwich with the remaining 10 cookie discs gently pressing together to form wheels. Refrigerate or freeze briefly to firm up.
- Coat with chocolate: Melt the vegan chocolate with coconut oil in a double boiler or microwave in short bursts, stirring until smooth. Dip or spoon the melted chocolate over the assembled wagon wheels to fully coat. Place on parchment and refrigerate until the chocolate hardens before serving.
Notes
- Use gluten-free rolled oats if gluten intolerance is a concern.
- Chilling the coconut milk makes it easier to get a thick creamy filling.
- Adjust sweetness by varying the amount of maple syrup in the jam and filling.
- Store finished wagon wheels in the refrigerator for up to 5 days or freeze for longer storage.
- These treats are great for a make-ahead dessert or snack that satisfies sweet cravings with wholesome ingredients.
