For the Cookies:
3 tbsp maple syrup
3 tbsp smooth cashew or almond butter
18g coconut sugar
½ tsp vanilla extract
50g oat flour
70g all-purpose or gluten-free flour
½ tsp baking powder
A pinch of salt
For the Blueberry Chia Jam:
125g fresh blueberries
11g chia seeds
For the Coconut Fluff:
120g thick coconut yoghurt or cream
60g dried coconut
1 tbsp coconut oil, softened
For the Chocolate:
200g dark chocolate, broken up
1 tbsp coconut oil
30g white chocolate
5g dried coconut
These vegan blueberry wagon wheels are an absolute delight and provide a sweet taste of nostalgia. This recipe by Nourishing Amy ticks every box: thick, decadent chocolate, fluffy marshmallow, and yummy berry jam.
Prep time: 40 minutes plus chilling and cooling time
Find more delicious recipes like this in Nourishing Vegan Every Day: Simple, Plant-Based Recipes Filled with Color and Flavor, released on 27th December 2022. Preorder your copy here.
1. Make the cookies. In a large bowl, stir together the maple syrup, nut butter, sugar, and vanilla until smooth. Add the flours, baking powder, and salt. Stir to a smooth and thick cookie dough; it may be crumbly so bring it together with your hands and shape into a ball. Wrap in plastic wrap and chill in the fridge for 20 minutes.
2. Meanwhile, preheat the oven to 350°F (180°C, or gas
mark 4). Line two baking sheets with parchment paper.
3. Between two pieces of parchment paper, carefully roll out the cookie dough to ½-inch (1-cm) thickness; it may crack at the edges so push it back together with your fingers. Use a 2-inch (5-cm) circle cookie cutter to cut out the cookies; reroll the dough as needed. You will have 24 cookies. Place the cookies onto the baking sheets; they do not spread a lot. Place back in the fridge for 5 minutes; this helps the cookies retain their shape.
4. Bake the cookies for 10 minutes, until golden and crisp, turning the baking sheets halfway through. Allow to cool fully; this should take 30 to 60 minutes.
5. Make the blueberry chia jam. Blitz the blueberries in a blender until smooth. Stir in the chia seeds. Set it aside for 30 minutes to form a gel.
6. Make the coconut fluff. To a clean blender, add all the ingredients and blend until thick and combined.
7. Assemble the wagon wheels. Place half of the cookies upside down and spread these with a thick layer of coconut fluff. Top with a small spoonful of jam. Sandwich the filling together by placing on a second cookie and pressing down. Fill in the edges and gaps with extra coconut fluff so that no jam pokes out the sides. Repeat to make 12 sandwiches.
8. Place the cookie sandwiches in the fridge. Cover a plate with parchment paper. Melt together the chocolate and coconut oil in the microwave or on the stove, until smooth and glossy.
9. Place the chocolate in a shallow bowl. Dip each sandwich cookie in the chocolate to cover the base and sides. Then, place the cookie on a fork over the bowl and spoon over the chocolate to cover the top. Fill in any gaps and allow excess chocolate to drip off.
10. Transfer to parchment-covered plate. Repeat to cover all 12 sandwiches. Chill in the fridge for 10 minutes to set chocolate.
11. Melt the white chocolate, decorate the blueberry wagon wheels with patterns, and top with dried coconut.
12. Keep the wagon wheels in a sealed container in the fridge for 5 to 7 days; they will soften over time but retain their bite!
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