You guys. Really, you guys.
I can’t believe I finally did it. I finally made healthy vegan wagon wheels. Ahhhhhhhhh!
Let me tell you a little story.
I’ve had my mind set on making wagon wheels for a really long time, but I was stumped on the marshmallow part. It’s not even that I loved wagon wheels so much that I needed them, but because I am stubborn and needed to find a way to make them a reality. I tried a couple different recipes for marshmallows, but I didn’t want to use corn syrup and those without corn syrup called for egg whites – see my dilemma?! I considered buying vegan marshmallows, but I felt like that was cheating. I also considered just making a cream filling, but again it didn’t feel right. I needed that marshmallow layer.
When I had almost given up hope, something happened… A vegan discovered the amazing power of chickpea brine.
I’m sure you’ve heard of it by now, but if you haven’t – chickpea brine is the liquid in a can of chickpeas. Yes, the gross liquid you drain and try your best to wash off of your chickpeas. I promise you it tastes nothing like it once it’s whipped and sweetened.
I started checking the Facebook page where everyone shares their discoveries (and misses) every once and a while and one day I saw this and my mind was blown and I knew my dream of homemade vegan wagon wheels could now be a reality.
With a few little substitutions, I made sugar-free marshmallow fluff and then ran around the house looking for my mum to show her how magical this fluff is. And then my wagon wheels were made. Now, looking back at these pictures I realize they could be a lot prettier, but y’know oh well, I just need to share these with you right away.
That story ended up much longer than expected. So a quick run down on these fabulous vegan wagon wheels. Two biscuit type cookies sandwiched with marshmallow fluff and smashed raspberries, then coated in dark chocolate.
Marshmallow-y, cookie-y, chocolate-y goodness with a little refreshing burst of raspberry. They’re a fun and healthy (and 100x tastier) twist on the childhood snack I used to love!
If you make these, which I really really really want you to, let me know! Tag me on Instagram or Twitter or leave me a comment below!
- ½ cup spelt flour
- ¼ cup almond meal
- 3 tbsp coconut sugar
- ¼ tsp baking soda
- 2 tbsp applesauce
- 1 tbsp coconut oil, melted
- ½ cup chickpea brine
- ½ tsp xanthan gum
- ⅓ cup baking stevia
- ⅛ tsp cream of tartar
- 1 tsp vanilla
- Mashed raspberries, fresh or frozen and thawed
- ¼ cup dark chocolate, chopped
- 1 tsp coconut oil
- Preheat oven to 350F.
- Line a baking tray with parchment paper.
- Combine all dry ingredients for the biscuits in a medium bowl. Add the applesauce and coconut oil and work into the dry ingredients to form a dough.
- Separate the dough into 8 balls, form into rounds, and place on baking tray.
- Bake for 8-10 minutes or until edges begin to golden.
- Let cool completely as you prepare the rest.
- Combine brine, guar gum, and cream of tartar in a large bowl. Beat with a handheld mixer for a couple minutes, until the mixture turns white and starts to fluff up.
- In a blender (I use my magic bullet), give the stevia a quick blitz to make it into a powder.
- Add the vanilla and powdered stevia to the mixture and beat for 5 minutes, until it's sticky and a little stiff.
- Store extra marshmallow fluff in a jar or container in the fridge.
- Melt the dark chocolate with the coconut oil in the microwave or on the stovetop.
- Take a biscuit, spread with a generous dollop of marshmallow fluff and a spoonful of mashed raspberries, and top with another biscuit.
- Repeat with the rest of the biscuits.
- Dip and coat each sandwich in the melted chocolate and set on a wire rack. Place in the freezer for a few minutes, until the chocolate sets.
- Store in fridge for up to a week or in the freezer for a couple months.