Raw Wagon Wheels
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 10 cookies
These chocolate coated raw cookies with raspberry and coconut filling are Donna Hay's take on a Wagon Wheel and utterly delicious. Raisins take the place of the ubiquitous date plus a little maple for sweetness and the sharp raspberry filling works beautifully with the chocolate coating.
  • For the filling
  • 125g raspberries
  • 1 tbsp chia seeds
  • 60g dessicated coconut
  • 125ml coconut cream
  • 1 tbsp coconut oil, melted
  • For the cookies
  • 60g rolled oats
  • 120g almonds
  • 2 tbsp natural almond butter
  • 75g raisins
  • 1 tbsp maple syrup
  • 200g dark chocolate melted with 2 tsp coconut oil, to coat
  1. To make the fillings, crush the raspberries and stir in the chia seeds. Refrigerate at least 30 mins, until thickened. Blitz the dessicated coconut, coconut cream and oil in a blender and blend until well combined and fluffy. Transfer to a separate bowl.
  2. To make the cookies, ilne a large tray with non stick baking paper. Blitz the oats, almonds, almond butter, raisins and maple syrup in a blender for 3 minutes or until the mixture comes together to a sticky dough. Roll out between two pieces of baking parchment to 4mm thick, then refrigerate 15 minutes. Once firmed up, remove the top sheet of paper and stamp out 5cm rounds - you should get about 20.
  3. Top one cookie with a teaspoon of raspberry mixture and two teaspoons of coconut. Sandwich a second cookie on top then repeat until all cookies are sandwiched together. Dip each cookie in the melted chocolate mixture, shaking off any excess, then return to the lined tray. Refrigerate for 10 minutes, until set, then serve.
  4. Will keep, refrigerated in an airtight container, for 2 - 3 days.
Recipe from Modern Baking by Donna Hay.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/10/19/raw-chocolate-coated-cookies-with-raspberry-coconut-win-modern-baking-by-donna-hay/