This is a gluten free, dairy free and refined sugar free version of the much loved Wagon Wheel. As a young boy I would often stroll up to the milk bar, get myself a wagon wheel and sit in my treehouse. These days I am enjoying a slice of this clean living take on it sitting in my office! 

What You'll Need

For the biscuit sponge

  • 180 grams almond meal
  • 80 grams shredded coconut
  • 100 ml maple syrup 
  • 1 egg, beaten 
  • 1/3 cup/ 70ml coconut oil, melted
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon maca powder (optional)

For the coconut marshmallow

  • 2 TBS grass fed gelatin powder 
  • 540ml (2x 270ml cans) unsweetened coconut cream

For the mixed berry jam

  • 250 grams strawberries, hulled and chopped roughly
  • 50 grams raspberries, fresh or frozen work
  • 1/4 cup/ 125 ml maple syrup
  • 1 teaspoon vanilla bean powder
  • 1/4 cup chia seeds

For the chocolate 

  • 1 cup/ 100 grams cacao butter
  • 1 cup/ 100 grams raw cacao powder

What's Next

  1. Get started by preheating your oven to 180C degrees fan forced or 170C conventional and grease and line a baking tray or cake tin with baking paper. I used a springform cake tin this time and cut my pieces into different shapes. 
  2. Get started on the base by combining all of the base ingredients into a bowl and mix well. Press this mixture into your tin and bake in the oven for 20 minutes or until golden brown on top. Set aside to cool completely (very important).
  3. Now make your mixed berry jam. Combine the strawberries, raspberries, maple and vanilla bean into a saucepan on medium heat and cook for about 10 minutes until everything has softened, broken down a little and becomes a bit saucy. Take off the heat, allow it to cool slightly then stir in your chia seeds and set aside to cool completely. 
  4. Once your jam AND cake base is completely cool you can spread the jam evenly across the top of the base. Set aside to set.
  5. Whilst that is setting, make your marshmallow layer. On low to medium heat, gently heat up the coconut cream and stir through the geltain powder until completely dissolved. This should take 10 to 15 minutes on low. Remove from the heat and allow it to cool completely. Once cool, pour over the layer of jam and place in the fridge to set for 1-2 hours.
  6. Once your marshmallow layer is almost completely firm, you can start getting onto the chocolate layer. In a saucepan on low heat, simply melt down the cacao butter until lovely and liquidy and then stir in the raw cacao powder until smooth. Allow it to cool slightly before applying to the wagon wheel. 
  7. Remove your chilled wagon wheel form the fridge, remove it from the tin or tray and place on some baking paper or serving platter. Drizzle generously with the chocolate so that it is completely and evenly covered on the top and sides. Place back in the fridge to set and once firm you are good to slice and serve! 

Enjoy Legends xx