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Vegan Wagon Wheels Recipe (Gluten-Free, No Bake)

These vegan wagon wheels are truly a next-level snack! Created with a gluten-free biscuit based on almond flour and filled with homemade raspberry chia jam and ready-made vegan marshmallows, wonderfully finished with a dairy-free chocolate layer – simply delicious!

What you need to make Vegan Wagon Wheels

Ingredients

  • 190g almond flour
  • 9 soft Medjool dates, pitted
  • 100g smooth almond butter
  • 1 tsp vanilla extract
  • a pinch of salt
  • 2 tbsp maple syrup
  • 7-8 vegan marshmallows (I used Dandies)
For the raspberry chia jam:
  • 150g fresh raspberries
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
For the chocolate coating:
  • 200g dark chocolate, melted

Equipment

  • saucepan
  • double boiler
  • sharp knife
  • mixing bowl
  • rolling pin
  • cookie cutter

How to make Vegan Wagon Wheels

To make these vegan wagon wheels, there are mainly 3 parts: creating the no-bake biscuits, making the chia jam and assembling the wagon wheels. 

Making the chia jam

Let’s start with the chia jam on this occasion as it can cool down whilst we make the biscuits after. On this occasion, we’re making the chia jam from frozen raspberries, which is my favourite version of chia jam to make! Simply place your frozen raspberries into a medium-sized saucepan over low heat and add a splash of water. Gently heat them until the raspberries are defrosted and stir in the maple syrup for a little added sweetness.

Once your raspberries are softened and have mostly broken down, remove the saucepan from the heat and stir in the chia seeds until well combined. Set the mix aside to cool down and give it a good stir after 10 minutes. After about 30 minutes, your chia jam should be ready to use.

Making the biscuit bases

In the meantime, we can work on our biscuits! For this recipe the main ingredients for the biscuits are almond flour and dates, making them wonderfully delicious, sweet and nutty. I like to prepare the dough for these biscuits in a food processor as it’s the easiest way to break down the Medjool dates and combine all ingredients into a sticky dough. Place the almond flour, Medjool dates, almond butter, vanilla extract, maple syrup, and a pinch of salt into a food processor. Process until you get a sticky dough. Roll the dough into a ball and place the ball into the fridge for about 15 minutes to firm up. 

Preparing for assembly

In the meantime, you can start melting your chocolate and cutting your marshmallows. The ones I’ve used on this occasion are the vegan ones from Dandies and their shape is a little to thick for my wagon wheels, so I’ve cut them into discs to fit the wagon wheels just perfectly.

Roll out the biscuits

Remove the dough ball from the fridge and roll it out between two sheets of baking parchment until it’s about 5mm thick. Use a small round cookie cutter – ideally something with a similar diameter to your marshmallows – to cut the biscuits. Roll any leftover dough back into a dough ball, roll it out and again and repeat until all the dough is used up. 

Assembling the vegan wagon wheels

Now it’s time to assemble the wagon wheels! Take one biscuit and place a little chia jam onto the cookie, set a marshmallow round on top and gently press another biscuit on top. If you’re feeling fancy, add a little bit of chia jam onto both biscuits before sandwiching the marshmallow in between! Repeat until all your cookies or marshmallows are used up.

Adding the chocolate coating

To finish off your vegan wagon wheels, dip them into the melted chocolate and place them on a drip tray or silicone mat to harden. I like to transfer them to the fridge to speed up the process. 

Storage

Keep them in an air-tight container in the fridge for up to 5 days! You can also freeze them and enjoy them another time, but I recommend using them up within 3 months. 

This recipe is:

  • 100% vegan
  • gluten-free
  • containing less sugar than commercial wagon wheels
  • delicious
  • super snacky
  • easy to make
  • sweet
  • simply perfect as a sweet treat!
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Vegan Wagon Wheels Recipe with Raspberry Chia Jam (Gluten-Free, No-Bake)

  • Author: romylondonuk
  • Prep Time: 120
  • Total Time: 2 hours
  • Yield: 20 1x
  • Category: Treats
  • Method: No-bake
  • Cuisine: British
  • Diet: Vegan

Description

These vegan wagon wheels are truly a next-level snack! Created with a gluten-free biscuit based on almond flour and filled with homemade raspberry chia jam and ready-made vegan marshmallows, wonderfully finished with a dairy-free chocolate layer – simply delicious!


Ingredients

Scale
  • 190g almond flour
  • 9 soft Medjool dates, pitted
  • 100g smooth almond butter
  • 1 tsp vanilla extract
  • a pinch of salt
  • 2 tbsp maple syrup
  • 78 vegan marshmallows (I used Dandies)

For the raspberry chia jam:

  • 150g fresh raspberries
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup

For the chocolate coating:

  • 200g dark chocolate, melted

Instructions

  1. Making the raspberry chia jam: Place your frozen raspberries into a medium-sized saucepan over low heat and add a splash of water. Gently heat them until the raspberries are defrosted, then stir in the maple syrup. Once your raspberries are softened and have mostly broken down, remove the saucepan from the heat and stir in the chia seeds until well combined. Set the mix aside to cool down and give it a good stir after 10 minutes. After about 30 minutes, your chia jam should be ready to use.
  2. Almond flour biscuit layer: In the meantime, let’s work on the almond flour biscuit layers! Place the almond flour, Medjool dates, almond butter, vanilla extract, maple syrup, and a pinch of salt into a food processor. Process until you get a sticky dough. All the dough into a ball and place the ball into the fridge for about 15 minutes.
  3. Rolling out the biscuits: Roll out the dough between two sheets of baking parchment, use a small round cookie cutter to cut your cookie shapes. Repeatedly role of the excess dough to create more cookies, until the dough is used up. Place your cookies in the fridge for 1-hour to firm up.
  4. Preparing the marshmallows: To get your marshmallow layers, slice your marshmallows along the middle into discs of roughly 0.5 cm thickness.
  5. Assemble: Place a little chia jam onto your cookies and place the Marshmallow disc in between two cookies. Repeat until all your cookies or marshmallows are used up.
  6. Chocolate layer: In the meantime, melt the chocolate over a double boiler, and gently coat your wagon wheels.
  7. Storage: Place them in the fridge to set, and keep them in an airtight container in your fridge for up to 5 days.


Nutrition

  • Serving Size: per wagon wheel
  • Calories: 206
  • Sugar: 16.6
  • Sodium: 13
  • Fat: 8.6
  • Saturated Fat: 2.4
  • Unsaturated Fat: 6.2
  • Trans Fat: 0
  • Carbohydrates: 23.4
  • Fiber: 3.1
  • Protein: 3.4
  • Cholesterol: 0.6

Keywords: vegan wagon wheels, vegan marshmallows, wagon wheels, healthy wagon wheels, gluten free wagon wheels, vegan

If you love sweet vegan snacks just as much as me – I got you! Here are a few delicious treats from the blog that I think you might enjoy:

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