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