These healthier wagon wheels are so delicious and fun to make. Although the list of ingredients looks long and the recipe complex it is simply a matter of making each element - which are all simple - then layering them together. The hardest part is waiting for the chocolate to set so you can eat them!
The light nature of the rice cakes and satisfying home made jam really make these wagon wheels a treat. I used milk chocolate in this recipe but will use dark in the future as they were a bit sweet for me.
Ingredients Raspberry chia jam 1 cup raspberries
1 tbsp chia seeds
1.5 tbsp honey
Coconut and cashew ‘marshmallow’ layer 1/4 cup shredded coconut
1/4 cup cashews
1 tbsp coconut oil (melted)
2 tbsp honey
Rice cake biscuits 6 store bought rice cakes
Chocolate coating 200g chocolate of choice
In a pot mix the raspberries, chia seeds and honey and stir until boiling.
Once boiling, turn down to a medium heat and then continuously stir for 12-15 minutes until the jam thickens.
Remove from heat when thick and pour into a bowl. Place in the freezer for 15 minutes to cool and store in the fridge until it needs to be used.
Blend all ingredients until a thick paste forms and ingredients are combined. This may take around 5 minutes.
Spoon into a bowl.
Set aside until assembly.
Cut each rice cake in half or use 12 rice cakes and use a circle cookie cutter to cut smaller circles into each cake. Choose a medium sized ring. Discard the left over rice cake scraps.
Set aside until assembly.
Melt chocolate over a double boiler until melted. Don't does this step until the rice cakes are assembled and ready to be coated.
Now the fun part, assembly of wagon wheels
Lay the rice cakes down on a baking paper lined tray.
Spread the coconut and cashew marshmallow layer on top of each rice cake. Make a thick and even layer.
Place in freezer for 10 minutes until the marshmallow layer is hard but not frozen.
On top of each marshmallow layer spoon a large dollop of the raspberry chia jam . Try to make it even and flat.
Top the jam with another rice cake and press together slightly. Place in freezer for a minimum 10 minutes.
Try to make as even as possible as it will be easier to coat with chocolate.
Once set, coat the top of each rice cake with melted chocolate then place in the freezer until the chocolate has set.
Once the chocolate has hardened do the same to the bottom, then the sides, putting back in the fridge until the cake is complete covered and set.
You may need to reheat the chocolate before doing each coat.
Once the cake is coated and chocolate set your wagon wheel is ready to eat! Enjoy.
NOTE store in the fridge for up to 3 days.
You can leave rice cakes whole but this is a rich dish and I find half is more than enough.
Feel free to make your own chocolate and biscuit layer.
You can buy jam and skip that step also.
In the pictures i used thick rice cakes but thin work better and are flatter which makes spreading the chocolate easier.