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.