The Healthy Wagon Wheels Recipe
Some kitchen creations take a little more effort, but the sweat and tears pay off tenfold when you get to take the first bite. And this recipe is one of these oh-so-worth-it adventures.
Meet the healthy wagon wheels recipe so good you’ll want to bin the sugary originals for good.
It complements a wholesome cookie base with coconutty cream, sweet jam and the rich flavour of dark chocolate coating.
Here at We Might Be Tiny HQ we usually double the batch because 8 healthy wagon wheels never last long once our tiny humans smell the freshly made delights.
Tempted to take them on the road with you?
No dramas. Simply pop them into your favourite Snackie to keep them safe until those cravings get too much. And when you’ve gobbled up the last one, simply pop your We Might Be Tiny silicone Snackie into your dishwasher for stress-free snacktime. #snackingmadeeasy
Makes 8 I Prep 60 minutes
Ingredients
COOKIES
- 40 g (½ cup) almond flour
- 90 g (1 cup) light spelt flour
- 60 ml (¼ cup) coconut oil
- 3 tbsp maple syrup
- ½ tsp vanilla essence
- pinch of salt
CREAM
- 100 g (½ cup) coconut butter
- 60 ml (¼ cup) coconut cream (solid part in tin of coconut milk)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
JAM
- 125 ml (½ cup) berry jam
CHOCOLATE
- 100 g I 1bar dark chocolate (70%)
Method
Preheat oven to 180 C and line a baking tray with parchment paper.
Combine all cookie ingredients in a bowl then refrigerate for 10 minutes.
Roll out dough between two sheets of parchment paper and cut out round shapes.
Bake for 10 - 15 minutes until the edges are turning slightly golden. Let cool on a wire rack.
Combine all cream ingredients in a small bowl and mix with a hand-held blender.
Assemble by spreading jam and cream into each cookie then pressing them together.
Hold each cookie over a small bowl, drizzle with melted chocolate until completely covered. You can also dip the cookie into a chocolate bowl.
Let cookies set in fridge overnight.
