Easy vegan wagon wheels inspired by the Korean Chocopie. They are made vegan with coconut whipping cream and strawberry jam fillings and coated in melted chocolate. It’s a decadent dessert, beautiful and delicious!
What are Wagon Wheels or Chocopie?
Wagon wheels are cookie sandwiches with jam and marshmallows in the middle of the sandwich, then coated in melted chocolate. Wagon wheels are popular in many countries, in many countries in Asia there is a variation called Chocopie. I’ve been eating Chocopie as a child, and it is one of my favorite childhood dessert. This is my attempt to veganize this dish using minimal and easy-to-access ingredients.
This recipe is created in collaboration with Nature’s Charm Oat Condensed Milk and Oat Whipping Cream.
Ingredients in this recipe
For this recipe, you’ll need:
To make the cookie:
- 180g all-purpose flour
- 50g vegan butter
- 45g nut butter (I used cashew butter, you can opt for peanut or almond butter)
- 2 tbsp oat condensed milk: alternatively, you can use coconut condensed milk or maple syrup.
Coconut Filling:
- 200g coconut whipping cream (chilled in the fridge overnight and use the thick cream on top). Alternatively, you can use full-fat coconut milk.
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry Chia Jam:
- 50g fresh or frozen strawberries
- 1.5 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp water
How to make this Vegan Wagon Wheels recipe (with step-by-step pictures)
Make the vegan cookies:
First, add the vegan butter, nut butter and oat condensed milk in a bowl. Mix together until smooth.
Then sift the flour and combine it with the wet mixture. The end result should look like a smooth dough.
Use a spoon to shape the dough into cookie balls, each ball contains about 1.5 tbsp of the dough.
Bake the cookies in the oven for 10-12 at 180°C (350°F).
Afterward, set the cookies aside while you prepare the filling.
Make the Strawberry Chia Jam (makes more than the recipe requires):
- In a bowl, mash the strawberries with the fork, then add the chia seeds and maple syrup.
- Let set in the fridge for 30 minutes, or when the mixture has set.
Let the mixture chill in the fridge for at least 30 minutes.
Make the coconut whipping cream
- In a bowl, add the thick part of the coconut whipping cream can. Add the maple syrup and vanilla extract.
- Use a hand mixer to whisk the coconut whipping cream until stiff peaks form.
- Set in the fridge for 30 minutes.
Assemble the vegan wagon wheel
Cut each cookie in half, add 1 tbsp of the coconut filling and 1 tsp of the strawberry chia jam on each half, and close. Press down slightly.
Set the cookies in the freezer for 30 minutes to firm up. After that, coat the cookies with melted chocolate.
Let the wagon wheels set in the fridge for 1 hour before enjoying. The wagon wheels can keep for up to 5 days.
Vegan Wagon Wheel (Chocopie)
- Total Time: 1 hour 10 minutes
- Yield: 9 wagon wheels 1x
- Diet: Vegan
Description
Indulgent vegan wagon wheels with coconut whipped cream and strawberry jam fillings. They are inspired by the Korean Chocopie and are very easy to make.
Ingredients
Cookie:
- 180g all-purpose flour
- 2 tbsp condensed milk (or maple syrup)
- 50g vegan butter
- 45g nut butter (you can use peanut, cashew, or almond butter)
Coconut filling
- 200g coconut whipping cream (chilled in the fridge overnight)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry Chia Jam:
- 50g fresh or frozen strawberries
- 1.5 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp water
Coating:
- 200g dark chocolate
- 2 tbsp plant milk
Instructions
Make the cookies
- Mix together the vegan butter, condensed milk, and nut butter.
- Add the all-purpose flour and mix until it forms a thick consistency.
- Use a spoon to scoop the mixture into balls (makes about 9 balls).
- Put the cookie balls on a lightly greased baking tray and bake at 180°C (350°F) for 10-12 minutes.
- Set the cookies aside.
Strawberry Chia Jam
- In a bowl, mash the strawberries with the fork, then add in the chia seeds and maple syrup.
- Let set in the fridge for 30 minutes, or when the mixture has set.
Coconut filling
- In a bowl, add in the thick part of the coconut whipping cream can. Add the maple syrup and vanilla extract.
- Use a hand mixer to whisk the coconut whipping cream until stiff peaks form.
- Set in the fridge for 30 minutes.
Assemble the Vegan Wagon Wheels
- Cut the cookies in half, add 1 tbsp of the coconut filling and 1 tsp of the strawberry chia jam on each half and close. Press down slightly.
- Set the biscuits in the freezer for 30 minutes to firm up.
Chocolate Coating
- Place the chocolate and plant milk in a glass/ceramic bowl and place on top of a saucepan half-filled with simmer water. Use a whisk to mix together while simmering on a low heat, allowing the chocolate to melt.
- Dip the wagon wheels into the melted chocolate, use forks to cover them completely. Transfer to a tray lined with baking paper and set in the fridge for 1 hour before enjoying.
Notes
The vegan wagon wheels are best when stored in the fridge, for up to 5 days in an airtight container.
If use coconut milk: use full-fat coconut milk. Chill in the fridge overnight then use the thick cream that rises on the top of the can to make the whipping cream.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking, chilling
Keywords: vegan dessert, wagon wheels, biscuits, chocopie, moon pie
