¾ cup Coconut Nuttelex
1 cup caster sugar
2 teaspoons vanilla extract
2 ½ cups gluten free flour
¼ cup corn flour
1 teaspoon baking powder
½ teaspoon baking soda
Nut milk to loosen
1 teaspoon raspberry jam
2 packets vegan marshmallows (I used Freedom Foods Vegan Mallows)
¾ cup coconut oil
3 tablespoons coconut cream
2 tablespoons maple syrup
2 tablespoons cacao
Beat the coconut nuttelex, sugar and vanilla with an electric mixer until creamy. Sift in the flour, corn flour, baking powder, baking soda and mix again until combined, adding your choice of nut milk to loosen the mix if need be.
Roll the dough into a ball, flatten into a disc, wrap in cling wrap and allow to sit in the fridge for an hour.
Preheat the oven to 180°C and line 2 large baking trays with baking paper. Remove the dough from the fridge and roll out to 5mm thick between two sheets of baking paper. Use a 5cm round cookie cutter to cut out cookie shapes and place them on the trays about 2cm apart.
Bake in the oven for 5-15 minutes or until the cookies are lightly golden around the edges. Remove from the oven and immediately transfer to baking trays to cool completely.
A little trick I like to use for the marshmallows is quickly heating one side of them in a low heat non-stick pan so it becomes sticky, then press the marshmallows onto the biscuit, leaving a well in the middle for the jam. By doing this, you seal off the edges so that no jam can escape. Fill the well you’ve created with 1 teaspoon of raspberry jam and lightly press another biscuit on top.
To make the chocolate, melt the coconut oil over a low heat. Take the pot off the stove before stirring through the coconut cream, cacao, maple syrup and a pinch of salt. Allow the chocolate to cool slightly before dipping the wagon wheels. This creates a better consistency for dipping as the coconut oil firms up a bit as it sits.
Place dipped wagon wheels on a lined tray and pop into the freezer to set.