Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon

No-Bake Wagon Wheel Slices


Scale

Ingredients

Base:
  • 1/2 cup pecans
  • 1 Tbsp coconut flour
  • 1/4 cup raw cacao
  • Pinch good-quality salt
  • 8+ soft Medjool dates, pitted
Vanilla-Cashew Marshmallow Layer:
  • 1 cup raw cashews, soaked 4 hours
  • 1/4 cup coconut cream
  • 23 tsp pure vanilla extract (start with less, add more to your liking)
  • 2 Tbsp rice malt syrup
  • 2 Tbsp coconut oil
Raspberry-Chia Jam Layer:
  • 1 cup raspberries
  • 1 Tbsp chia seeds
  • 1 tsp lemon juice

Chocolate Topping:

  • 1 Tbsp raw cacao
  • 2 tsp rice malt syrup
  • 2 tsp coconut cream
  • 2 tsp coconut oil
  • 1/2 tsp vanilla extract

Instructions

Base:

  1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed.
  2. Add dates (ensure you have removed pits), and pulse until the mix starts to clump together (if this doesn’t happen, add more dates.)
  3. Press into a small tin of choice (I used a 10cm square one.)

Vanilla-Cashew Marshmallow Layer:

  1. Melt coconut oil and set aside to cool.
  2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer.

Raspberry-Chia Jam Layer:

  1. Add all ingredients to a saucepan and cook over low heat for 5-10 mins, until thickened. Stir occasionally.
  2. Allow to cool, then pour over vanilla layer.

Chocolate Topping:

  1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.
  2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final layer onto cake, and set in freezer.
  3. Store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks).

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.