Coconut and Raspberry Wagon Wheel Bites (Vegan GF)

No-bake oaty cookies sandwiched with homemade raspberry jam and thick coconut yoghurt all coated in melted dark chocolate, these tasty biscuits are a fun, plant-based and gluten-free take on the classic Wagon Wheel.

Oh I really loved making these ones, even if they were quite messy to make. I had chocolate pretty much everywhere when I first made these in the late summer, but I am really excited to bring you the recipe today. I was looking for an excuse to post these Coconut and Raspberry Wagon Wheel Bites and they seem almost-Halloween-ish if you think of the oozy raspberry jam as a bit “blood-like” – but that’s a very loose connection! 

These Coconut and Raspberry Wagon Wheel Bites are naturally plant-based, no-bake and gluten-free and despite their name, they ingredients are a far cry from classic Wagon Wheels – I haven’t had one in years, but these really did remind me of them.

What makes these Coconut and Raspberry Wagon Wheel Bites special?

• The cookies are no-bake: they are a delicious blend of oats (make sure they are GF if needed), jammy dates and cashew butter which makes a sticky but firm dough. Roll the dough out and cut out the thin circles – you need two cookies per wagon wheel bite.
• The filling part 1: instead of super sweet jam, this recipe relies on a simple 2-ingredient homemade jam of mashed raspberries and chia seeds. Let this sit for 30-60 minutes until thick. That said, you can use your favourite jam.
• The filling part 2: instead of marshmallow fluff (which is amazing) I’ve used my favourite thick coconut yoghurt.
• The coating: like the classic Wagon Wheel, coat the entire sandwich cookie in chocolate and a sprinkling of cacao nibs and salt make these extra special on top.

Make up all of the components separately and then make the sandwiches before dipping in chocolate. Here are a few troubleshooting tips, as they can be quite fiddly:

• I use a really thick coconut yoghurt; a runny yoghurt will not work as it needs to hold its shape when spooned in the sandwich. You could use a thick nut butter instead.
• When dipping the full cookie into the chocolate, make sure to fully submerge all the sides to get an even coating, rather than just spooning the mixture over the top.
• Be careful. As I said, these can be quite delicate, so make sure to chill the components where necessary and be light on your fingers.

Apart from that, have fun making these Coconut and Raspberry Wagon Wheel Bites! They bring a smile to your face as you bite into the chocolate cookie and are met with a juicy and squidgy jam and coconut yoghurt centre. They’re great to make for friends and family who want a fun chocolate snack or dessert – they look impressive!

The bites will go softer after a few days in the fridge due to the wet sandwich filling, so it is best to eat them soon, which, I hope, won’t be an issue!

If you are looking for more chocolate no-bake recipes, how about my:

• No-Bake Cookie Dough Bites
• Chocolate Chip Matcha No-Bake Bars
• Raw Chocolate Hazelnut Brownies
• Chocolate Pumpkin Cookie Dough Truffles
• Chocolate Dipped Pretzel Cookie Dough Sandwiches

Coconut and Raspberry Wagon Wheel Bites (Vegan GF)

• Servings: 30 mini bites
• Time: 30 minutes plus chilling
• Difficulty: easy-medium
• Print

No-bake oaty cookies sandwiched with homemade raspberry jam and thick coconut yoghurt all coated in melted dark chocolate, these tasty biscuits are a fun, plant-based and gluten-free take on the classic Wagon Wheel.

Ingredients

For the biscuits:
• 200g oats
• 1 pinch of salt
• 220g dates, pitted weight
• 100g cashew butter
For the filling:
• 120g thick coconut yoghurt
• 120g fresh raspberries
• 1tbsp chia seeds
For the coating:
• 300g chocolate
• 1 tbsp cacao nibs, for topping
• Pinch of salt, for topping

Directions

1. Mash the raspberries in a bowl and stir in the chia seeds. Leave to rest for 30-60 minutes until thick.
2. If using dried dates, soak them in boiling water for 10 minutes and drain.
3. Add the oats to a blender and whizz to form a fine flour. Now add in a pinch of salt, the dates and cashew butter and blend to form a sticky dough that holds together when pressed between your fingers.
4. Tip onto the surface covered in a large piece of parchment paper and cut a second one the same size. Shape the dough into a compact round and roll out between the two sheets of parchment until ½ cm thick. Cut out 60 mini circles, re-rolling out the scraps to use up all the dough. Line the circles on a flat surface.
5. Top half of the circle cookies with some coconut yoghurt and then some raspberry chia jam and sandwich the other circle cookies on top. Place the wagon wheel bites in the freezer for 20-30 minutes.
6. Melt the chocolate in a shallow dish/bowl. Coat the wagon wheel bites in chocolate, transfer to a parchment lined tray/board and sprinkle over the cacao nibs and salt. Work carefully as they are fragile. Pop in the fridge for 20 minutes to set. Store in the fridge for 5 days.

I look forward to hearing what you think of these Coconut and Raspberry Wagon Wheel Bites so please let me know in the comments below. If you make them, please tag me in your creations, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Wagon Wheel bites of love x