Description
These Vegan Wagon Wheels, also known as Moon Pies, are a delightful plant-based treat featuring layers of homemade raspberry chia jam, creamy coconut filling, and oat cookies, all coated in rich vegan chocolate. Perfect as a healthy dessert or snack, these freezer-friendly treats combine wholesome ingredients with indulgent flavors for a vegan-friendly delight that’s sure to please.
Ingredients
Scale
Raspberry Chia Jam
- 120 g frozen raspberries (defrosted, or use fresh)
- 30 g pure maple syrup
- 30 g chia seeds
Coconut Filling
- 200 g chilled canned full-fat coconut milk
- 30 ml pure maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
Oat Cookies
- 180 g rolled oats
- ½ teaspoon Himalayan pink salt
- 15 medjool dates (pitted, approx. 360 g total)
- 45 g almond butter
Chocolate Coating
- 200 g vegan chocolate
- 15 g coconut oil
Instructions
- Make Raspberry Chia Jam: Blitz the raspberries and maple syrup in a blender until smooth, or mash them with a fork. Transfer the mixture to a jar and stir in the chia seeds. Refrigerate for about an hour to allow it to thicken.
- Prepare Coconut Filling: In a large bowl, whisk together the chilled coconut milk, maple syrup, and vanilla extract. Place the mixture in the fridge for at least 30 minutes to firm up so it can hold its shape properly.
- Prepare Oat Cookie Dough: Blitz the rolled oats and Himalayan pink salt in a food processor until they reach a flour-like consistency. Add the pitted dates and almond butter, blending until the dough forms and holds together.
- Roll Out and Cut Cookies: Using a rolling pin, roll the dough between two sheets of parchment paper to about 1 cm thickness. Cut out 20 circles with a 2-inch cookie cutter and place them on parchment paper. Re-roll any leftover dough and repeat until all dough is used.
- Assemble Wagon Wheels: Spread or pipe a generous spoonful of the coconut cream onto half of the oat cookies. Top each with a teaspoon of raspberry chia jam and sandwich with another oat cookie. Handle gently to keep the filling inside.
- Freeze to Set: Place the assembled sandwiches in the freezer for 30 minutes to an hour to firm up before coating them.
- Melt Chocolate Coating: Set the vegan chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water (bain-marie). Stir gently until melted and smooth.
- Coat Wagon Wheels: Dip each sandwich into the melted chocolate, using a spoon to ensure full coverage. Let excess chocolate drip off, then transfer to a lined tray to set.
- Storage: Store the chocolate-coated wagon wheels in an airtight container in the fridge for up to 5 days, or freeze for longer storage. Bring frozen treats to room temperature for a couple of hours before serving.
Notes
- Using rolled oats adds a hearty texture and can be blitzed to a fine consistency to form the cookie dough.
- Full-fat canned coconut milk is essential for creating a rich, creamy filling that firms on chilling.
- Medjool dates provide natural sweetness and binding to the cookie dough without added sugars.
- Ensure the coconut cream is well chilled to hold its structure when assembling and after freezing.
- The chocolate coating can be customized with your favorite vegan chocolate brand.
