Double Choc Wagon Wheels

Posted by Nick Sheridan on

A healthy take on a classic childhood snack food, these double choc wagon wheels are free from refined sugar, require no baking, and have a nutty twist. Crunchy almond-hazelnut choc cookies pair with tart raspberry jam, luxurious cashew cream, and a decadent chocolate coating for a flavour explosion! 


Double choc biscuits

Raspberry Jam

  • 1 cup raspberries, fresh or frozen
  • 2 tbsp chia seeds, soaked in 3tbsp water overnight
  • 1 tsp maple syrup or rice malt syrup
  • 1tsp vanilla essence

Marshmallow cream

  • ¾ cup cashews, soaked overnight
  • 1tbsp cacao butter, melted
  • 3tbsp coconut cream
  • 3tbsp maple syrup or rice malt syrup
  • 1 tsp vanilla essence

Chocolate coating


For the raspberry jam:

  1. In a pan over low heat, mash the raspberries until they have broken down and form a sauce-like consistency.
  2. Remove from heat and add the maple syrup, vanilla essence, and chia seed mixture and stir until well combined.
  3. Transfer the jam to a jar and let it cool. Once it has reached room temperature, place the jam in the fridge and allow it to set for at least 1-2 hours.

For the double choc biscuits: 

  1. Add all ingredients to a bowl and mix until well combined.
  2. Press the mixture into the bottom of a silicone muffin pan. Alternatively, roll the mixture into balls of equal size and flatten onto a baking paper-lined tray.
  3. Place the muffin pan or tray in the freezer.

For the marshmallow cream:

  1. Add all ingredients to a blender or food processor and blend until they resemble a smooth batter.
  2. Transfer to a bowl and refrigerate while you make the chocolate coating.

For the chocolate coating:

  1. Mix the cacao powder, coconut oil, and maple syrup in a bowl until well combined.
  2. Add the almond butter and stir until smooth.

To assemble:

  1. Remove the biscuits from silicone tray and place on a sheet of baking paper. Divide the biscuits into pairs and spread one with a layer of the marshmallow cream, and the other with a layer of the raspberry jam.
  2. Gently press both biscuits together, spreading the marshmallow cream and jam to the edge of the biscuits.
  3. To coat in chocolate, balance them on a fork over the bowl of chocolate, and spoon chocolate over the biscuits until evenly coated.
  4. Place on a wire rack or baking paper-lined tray and transfer to the fridge for an hour to set.

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