Sour cherry wagon wheels

Prep time: 1 hour

Cooking time: 0 mins

These delicious chocolate treats are the perfect refined sugar-free, guilt-free indulgence with a healthy twist! These wagon wheels can be the scrumptious highlight of your next event, or will make the ultimate holiday or birthday gift for someone special!

Ingredients

Oat cookies

·         120g rolled oats

·         1 cup (150g) currants

·         2 tablespoons maple syrup

·         1 ½ cup (240g) Raw unsalted almonds

·         4 tablespoons natural almond butter

Coconut filing

·         ½  cup (120g) desiccated coconut

·         1 cup (250 ml) coconut cream

·         2 tablespoon coconut oil

Filling

·         250g frozen sour cherries*

·         2 tablespoon white chia seeds

Chocolate coating

·         400 g 70% dark chocolate, melted

·         2 tablespoons coconut oil

*can replace with any other frozen berry if desired

Method:

1. To make the oat cookies, line a large tray with a non-stick baking paper. Place the oats, almonds, almond butter, currants and maple syrup in a food processor and process for 2-3 minutes or until the mixture comes together. Turn out the dough and roll out between 2 sheets of non- stick baking paper to 4mm thick. Refrigerate for 10 minutes or until firm. Remove the top sheet of paper and, using a 5.5 cm round cookie cutter, cut 20 rounds from the dough, re-rolling if necessary. Place the rounds on the tray and refrigerate until needed.

2. Place the sour cherries in a small saucepan on low heat and add the chia seeds. Crush the cherries and mix to combine, to form a jam like mixture. Set aside for 30 minutes or until thickened.

3. To make the coconut filling, place the coconut, the coconut cream and coconut oil in a blender and blend until well combined.

4. Top 1 of the oat cookies with 1 teaspoon of the raspberry mixture and 2 teaspoons of the coconut filling. Sandwich with another oat cookie. Return to the tray. Repeat it with the remaining cookies, jam and filling. Refrigerate for 20 mins or until firm.

5. Half fill a saucepan with water and bring to the boil. Turn off the heat. On top of the saucepan place a steel or heat-proof glass bowl with the chocolate and coconut oil inside it. Allow coconut oil and chocolate to melt. Once melted remove from heat and dip each of the cookies in the chocolate. Allow excess chocolate to drip off and then place back on tray with non-stick paper. Refrigerate for 10 minutes or until just set, before serving.

Tip: Keep these cookies refrigerated in an airtight container for up to 1 week. Although, these wagon wheels are so good I’m not sure they’d last an entire week before somebody ate them all!