Description
These Vegan Wagon Wheels are a delightful plant-based take on the classic moon pie-style treat. Made with wholesome ingredients like rolled oats, medjool dates, almond butter, and a luscious coconut cream filling, they are layered with rich raspberry chia jam and coated in smooth vegan chocolate. Perfectly sweet, creamy, and crisp, these no-bake cookies make a decadent snack or dessert suitable for vegans and anyone seeking a naturally sweetened indulgence.
Ingredients
Scale
Raspberry Chia Jam
- 120 g frozen raspberries (defrosted, or fresh)
- 30 g pure maple syrup
- 30 g chia seeds
Cookies
- 180 g rolled oats
- ½ teaspoon Himalayan pink salt
- 15 medjool dates (approx. 360 g, pitted)
- 45 g almond butter
Coconut Cream Filling
- 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 Raspberry Chia Jam: Blitz the defrosted raspberries and maple syrup in a blender until smooth, or mash them using a fork. Transfer the mixture into a jar and stir in the chia seeds. Refrigerate for about an hour to let it thicken and set into a jam consistency.
- Make Coconut Cream Filling: In a large bowl, whisk together the chilled coconut milk, maple syrup, and vanilla bean paste until well combined. Place the mixture in the fridge for at least 30 minutes to allow it to thicken enough to hold its shape for sandwiching later.
- Prepare Cookie Dough: Blitz the rolled oats and pink salt in a food processor until they reach a flour-like consistency. Add the pitted dates and almond butter, then blend until the mixture comes together into a dough.
- Shape Cookies: Roll out the dough between two sheets of parchment paper to about 1 cm thickness using a rolling pin. Use a 2-inch cookie cutter to cut out circles and place them on a lined tray. Recombine and repeat with remaining dough to yield about 20 cookies total.
- Assemble Wagon Wheels: On half of the cookies, pipe or dollop a spoonful of the chilled coconut cream filling, then add a teaspoon of the raspberry chia jam on top. Sandwich each with a second oat cookie carefully, avoiding pressing too hard to keep the filling from oozing out.
- Freeze to Firm Up: Place the assembled sandwiches in the freezer to firm for 30 minutes to an hour to make dipping easier and maintain shape.
- Melt Chocolate Coating: In a glass or ceramic bowl, combine the vegan chocolate and coconut oil. Melt gently over a bain-marie by placing the bowl on a saucepan of simmering water, stirring occasionally until fully smooth.
- Coat Wagon Wheels with Chocolate: Dip each sandwich into the melted chocolate, using a spoon to coat them fully. Allow excess chocolate to drip off, then transfer them onto a lined tray to set.
- Storage: Store the finished wagon wheels in an airtight container in the fridge for up to 5 days or freeze for longer storage. Bring to room temperature before serving if frozen.
Notes
- Using rolled oats results in the best texture for the cookies; quick oats may alter consistency.
- Ensure the coconut milk is well chilled to achieve a firm cream filling.
- Medjool dates should be soft and fresh for the best dough consistency. If too dry, soak briefly in warm water.
- The vanilla bean paste adds a richer flavor but vanilla extract works well as a substitute.
- Freezing the assembled cookie sandwiches before dipping them in chocolate helps keep their shape intact.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
