Make 6 large wagon wheels or 12 mini ones
For the biscuits dough:
1 cup buckwheat
1 ½ cups of soft dates
1 cup almonds
1 tsp vanilla powder
1-2 tbsp plant based milk or filtered water
Pinch of salt
1 ½ cups berries
1tbsp of sweetener (honey, coconut nectar)
1tbsp chia seeds
For the cream layer:
1/2 cup coconut butter/manna
¼ cup melted coconut oil
1tsp vanilla powder
2tbsp sweeter (honey, coconut nectar)
For the chocolate coating:
50g coconut nibs (ground into a fine powder, do this in a high speed blender)
88g cacao butter
50g cacao powder
12g maca powder
12g lucuma powder
75g coconut sugar
Make the jam first by heating up the berries in a pan stirring in the sweetener. Mash the berries with a fork to break them down into a pulp.
Take the jam off the heat and stir in the chia seeds. Pour into a container and place in the freezer until you need them to assemble your wagon wheel.
For the biscuits, blend the buckwheat and the nuts in a high-speed blender or food processor into fine flour consistency.
Now add the rest of the ingredients into the blender and blend to form a dough.
Divide the dough into 12, using your hands make a round biscuit shape and place onto a lined baking tray.
Once you have made 12 biscuits, place into the fridge to harden up for an hour. Meanwhile, let’s make the cream!
Whisk together all the cream layer ingredients in a bowl and set aside.
Retrieve the biscuits from the fridge.
Place a spoonful of the coconut cream onto 6 of the biscuit spreading out the mix evenly. Now very carefully, dollop a spoonful of the jam on top.
Lastly, place a biscuit base on top of the jam, repeat this with the rest.
Place your wagon wheels back in the fridge for at least an hour.
To make the chocolate coating, place a glass bowl over a simmering pan of water and place the coconut butter in the bowl. Wait until it melts.
Add the rest of the chocolate coating ingredients into the bowl on the heat, whisking until smooth. This will be thick and very yummy.
Once the wagon wheel biscuits have set, take them out of the fridge.
Take the chocolate bowl off the heat. You can use your fingers and carefully dip the wagon wheel in the chocolate, coating it fully.
Set back onto a lined baking tray. Repeat this with the rest and let them set in the fridge for half an hour until they are ready to eat!
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