These vegan wagon wheels are jammy, delicious, and moreish! If you loved them as a child, I'm sure you'll adore these. Even if you didn't like them before, I have a feeling these might win you over!
Just like my no-bake peanut butter cookies and homemade oreos, this no-bake version of the wagon wheel biscuits comes together in just a few easy steps. Consisting of an oaty cookie with a simple raspberry chia jam and naturally sweetened coconut cream filling, and dipped in dairy-free chocolate of course.
What are wagon wheel biscuits?
Wagon wheels originally hail from Australia but are very popular here in Ireland as well as the UK. A wagon wheel biscuit consists of a cookie sandwich, typically filled with marshmallows and jam and then coated in chocolate.
People enjoy these treats in many different shapes and names across the globe. They are very similar to moon pies, which they are known as in the US. You could also compare them to Danish flødebolle.
What to expect from these cookies
- Perfect for snacking
- Incredibly easy to make
- Eggless and dairy-free
- Easily adapted as nut-free and gluten-free
Notes about the ingredients
- Vegan chocolate: You can go for dark or vegan milk chocolate depending on your preference. You could also cover these wagon wheels with some homemade vegan milk chocolate.
- Rolled oats: Oats for the base of the no-bake cookies. If you're looking to make these vegan wagon wheels gluten-free, opt for a gluten-free brand of oats. A little sea salt helps to bring out the flavors and balance the sweetness of the cookies.
- Medjool dates: You could also use other dates for this recipe but I find medjool dates to be the best. If your dates are a little on the drier side, try soaking them in some warm water for an hour before using them.
- Almond butter: This is the binding agent for these no-bake cookies. You can use another nut butter, or even tahini to make these wagon wheels nut-free.
- Raspberries: I usually go for frozen raspberries as they are readily available year-round, but feel free to use fresh raspberries.
- Pure maple syrup: This is used to sweeten the raspberry chia jam and coconut filling for these vegan wagon wheels.
- Chia seeds: Chia seeds jellify when added to liquid, acting as a binding agent and making them perfect for healthy homemade jam recipes!
- Coconut milk: Thick canned coconut milk is whipped up to a fluffy consistency along with some vanilla extract.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Raspberry chia jam
The filling for these vegan wagon wheels consists of an easy homemade raspberry chia jam. To make the jam, either blend or mash your raspberries and maple syrup using a fork.
Next, stir in the chia seeds, and refrigerate. The jam needs to chill for a while which will help it to thicken up as the chia seeds soak up some of the moisture from the raspberries.
You can also make this strawberry chia jam instead!
Step 2: Whipped coconut cream
Meanwhile make the coconut whipped cream, which is as easy as you probably guessed! Simply whisk together coconut milk, maple syrup, and vanilla until thickened. Then place that into the fridge to chill and stiffen up also.
Step 3: No-bake oat cookies
To make the cookies first blend the dry ingredients to a crumb consistency (oats and sea salt). Then add in the wet ingredients (dates and almond butter) and blend until the ingredients come together to form a dough consistency.
Next, roll out the dough and cut cookies out using a cookie cutter. The dough can be a little bit on the sticky side. For this reason, I recommend placing it between 2 sheets of parchment paper to prevent it from sticking to your rolling pin and surface.
Step 4: Assembling wagon wheel biscuits
- Pipe or spoon coconut cream on half of the oat cookies.
- Top with a teaspoon of raspberry chia jam.
- Cover with the remaining cookies, being careful not to press down too hard.
- Freeze to firm them up.
- Coat in melted chocolate.
These vegan wagon wheels are best when stored in the fridge. Simply place them in an airtight container and refrigerate them for up to 5 days.
Freeze the cookies in an airtight container. Take them out to sit at room temperature for a couple of hours before serving.
Frequently asked questions
Yes, just swap the almond butter for tahini or sunflower seed butter. You can also skip the almond butter and just add a couple more dates to help bind the cookies.
Yes, you can make them gluten-free by using GF oat flakes.
Yes, they can be frozen in an airtight container.
More vegan CopyCat recipes
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Vegan Wagon Wheels (Moon Pies)
Raspberry chia jam (Makes more than needed for the recipe) - see notes
- 120 g (4.23 oz) frozen raspberries, defrosted, or use fresh
- 30 g (1.5 tablespoons) pure maple syrup
- 30 g (2.5 tablespoons) chia seeds
- 180 g (2 ¼ cups) rolled oats, *see recipe notes
- ½ teaspoon Himalayan pink salt
- 15 (360g) medjool dates (pitted)
- 45 g (⅕ cup) almond butter, *see recipe notes
- 200 g (7 oz) chilled canned full-fat coconut milk, *see recipe notes
- 30 ml (2 tablespoons) pure maple syrup
- 1 teaspoon vanilla bean paste, or vanilla extract
- 200 g (7 oz) vegan chocolate
- 15 g (1 tablespoons) coconut oil
Raspberry chia jam
- To make the jam, blitz the raspberries and maple syrup in a blender until smooth, or mash them using a fork. Transfer the jam to a jar and mix in the chia seeds. Place in the fridge to set for about an hour.
- In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Set the cream mixture aside in the fridge for at least 30 minutes, or until it is firm enough to hold its shape.
- Blitz the oat flakes and salt in your food processor until flour consistency. Add the dates and almond butter and blend until the mixture comes together to form a dough consistency.
- Using a rolling pin, roll out the dough between two sheets of parchment paper about 1 cm thickness. Cut circles out of the dough using a 2-inch cookie cutter and set them aside on a sheet of parchment paper.
- Reshape the remaining mixture and repeat until you have used up all of the dough. You should have 20 cookies total.
- Add a dessert spoon or pipe the coconut cream on top of half of the cookies. Add a teaspoon of chia jam on top and then sandwich them with a second oat biscuit. Be careful not to press down too hard as you do not want the filling to ooze out of the sides.
- Set the biscuits aside in the freezer to firm up for 30 minutes to an hour.
- Place the chocolate and coconut oil in a glass/ceramic bowl and sit on top of a saucepan half-filled with simmering water (bain-marie/water bath). Allow to melt gently and stir.
- Dip the wagon wheels into the chocolate, using a spoon to coat them completely with chocolate. Allow the excess chocolate to drip off before transferring them to a lined tray to set.
- These cookies are best when stored in the fridge. Place them in an airtight container and refrigerate for up to 5 days. They can also be frozen in an airtight container. Just take them out to sit at room temperature for a couple of hours before serving.
- Coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can.
- Rolled oats: Use gluten-free oats for a GF version.
- Almond butter: Use tahini or sunflower seed butter for a nut-free version.
- If you prefer strawberries, you can make this strawberry chia jam instead.
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