Make the cookies

1. Mix together the vegan butter, condensed milk, and nut butter.
2. Add the all-purpose flour and mix until it forms a thick consistency.
3. Use a spoon to scoop the mixture into balls (makes about 9 balls).
4. Put the cookie balls on a lightly greased baking tray and bake at 180°C (350°F) for 10-12 minutes.
5. Set the cookies aside.

Strawberry Chia Jam

1. In a bowl, mash the strawberries with the fork, then add in the chia seeds and maple syrup.
2. Let set in the fridge for 30 minutes, or when the mixture has set.

Coconut filling

1. In a bowl, add in the thick part of the coconut whipping cream can. Add the maple syrup and vanilla extract.
2. Use a hand mixer to whisk the coconut whipping cream until stiff peaks form.
3. Set in the fridge for 30 minutes.

Assemble the Vegan Wagon Wheels

1. 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.
2. Set the biscuits in the freezer for 30 minutes to firm up.

Chocolate Coating

1. 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.
2. 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.