Treat yourself to a nostalgic dessert — reinvented! These Vegan Gluten-Free Wagon Wheels feature crisp vanilla biscuits, a creamy cashew-coconut marshmallow filling, a layer of fruity chia jam, and a rich dark chocolate coating. Free from dairy and gluten, but full of indulgent flavor, they’re perfect for special occasions or guilt-free snacking.
Vegan Gluten-free Wagon Wheels Ingredients:
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For the cookies:
1 batch homemade vanilla biscuits
For the ‘marshmallow’ centre:
- 1 cup (130g) raw cashews, preferably soaked for 4 hours for a smoother texture
- 1/4 cup (4 tbsp) full fat coconut milk
- 2 tbsp creamed coconut or coconut cream, melted*
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
* You can use coconut oil instead but the mixture won’t be as creamy
For the Jam layer:
1/4 batch homemade chia jam
For the chocolate coating:
200g dairy-free dark chocolate, melted. I used 72% cocoa solids
Method:
- Make the cookies and leave to cool completely.
- Blend all the ‘marshmallow’ ingredients in the food processor until smooth.
- Spread a layer of the marshmallow cream on one of the cookies, followed by a thin layer of jam. Top with another cookie.
- Freeze cookies for 4 hours or overnight – this will help the chocolate set more smoothly.
- Place one wagon wheel onto a spoon and use another spoon to drizzle the melted chocolate on top and along the sides. Place on a chopping board covered with parchment paper.
- Store in the fridge until ready to serve.
- Enjoy!
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