Are you craving a chocolatey-raspberry-marshmellowy bikkie to go with your afternoon tea? Or want something delicious (but still healthy) to bake with the kids? We’ve got you covered with our Wholesome Wagon Wheels recipe.

Yep, you read that right: a healthy wholesome Wagon Wheel. We loved a wagon wheel when we were little (you too?), but were less in love with the sugar crash that immediately followed scoffing one. So, we’ve done a Nexba and given it a very special ingredient: our new Probiotic Live Sparkling Soda.

[gallery]

Images

[videos]

[difficulty]

medium

[serving]

10

[blurb]

[ingredients]

Biscuit

1/2 cup buckwheat flour (or plain flour)
1/2 cup almond meal
1/4 cup melted coconut butter
1 tbsp rice malt syrup
1/4 tsp sea salt

Marshmallow

1/2 cup full fat coconut cream
1/2 cup melted coconut butter
3 tbsp melted coconut oil
1-2 tbsp rice malt syrup
1/2 tsp vanilla bean extract

Raspberry Chia Jam

1 cup frozen raspberries
1/4 cup orange juice
1/4 cup Nexba Probiotic Soda (Pineapple or Cherry Cola)
2 tbsp chia seeds

Chocolate coating

120 grams sugar-free dark chocolate

[time]

5-6 hours

[method]

Preheat oven to 170°C fan-forced.
To make the biscuit base: Use a wooden spoon to combine all ingredients for the biscuit in a mixing bowl. Place biscuit mix in the fridge for 15-20 minutes to firm.
Roll the biscuit mix flat onto baking paper. Use a cookie cutter to cut small circular biscuits. Repeat until you have used all of the mixture.
Arrange on a lined baking tray and bake for 10 minutes. Set aside and allow to cool completely.
Next prepare the marshmallow. Combine all ingredients in a high speed blender, blend until smooth and creamy. Transfer to a bowl and place in the fridge for 2-3 hours.
Meanwhile, prepare the raspberry chia jam. Combine all ingredients (except chia seeds) in a saucepan Simmer over medium heat for 5-10 Remove from heat and allow to cool. Once cooled, stir through the chia seeds. Set aside to allow chia seeds to swell (this takes 2-3 hours).
When the marshmallow has set and the chia jam is ready, gently melt the chocolate.
Time to assemble! Spoon a thin layer of marshmallow on half of the biscuits and press flat (it is easiest to use your hands). Then spread a layer of chia jam on the other half of the biscuits. Press a marshmallow biscuit with a chia jam biscuit together (so the marshmallow and jam are facing one another).
Carefully dip the biscuit sandwich in melted chocolate. Repeat for the remaining biscuits.
Arrange on a tray or plate (lined with baking paper) and place in the fridge for 1-2 hours or until completely set.

[whats_inside]

Title	Description	Image
Nexba Cherry Cola Probiotic Soda	These funky cans are full of gut-loving probiotics that are designed to survive the journey from Coles' shelves to your gut! Available in punchy pineapple and cheeky cherry cola, these guys give fizzy drinks a good name.
Coconuts	Is there anything coconuts can't do? They have a ton of important nutrients, minerals and fats, making them the perfect addition to your baking recipes. Coconuts are especially high in manganese, which is great for your bone health and your metabolism.
Raspberries	Raspberries: Raspberries are brill. They're high in fibre, essential vitamins and minerals AND antioxidants.

Wholesome Wagon Wheels

Difficulty

medium

Serves

portions

Time

5-6 hours

Posted by nexbaau on 12th Apr 2021

Ingredients

Biscuit

1/2 cup buckwheat flour (or plain flour)
1/2 cup almond meal
1/4 cup melted coconut butter
1 tbsp rice malt syrup
1/4 tsp sea salt

Marshmallow

1/2 cup full fat coconut cream
1/2 cup melted coconut butter
3 tbsp melted coconut oil
1-2 tbsp rice malt syrup
1/2 tsp vanilla bean extract

Raspberry Chia Jam

1 cup frozen raspberries
1/4 cup orange juice
1/4 cup Nexba Probiotic Soda (Pineapple or Cherry Cola)
2 tbsp chia seeds

Chocolate coating

120 grams sugar-free dark chocolate

Method

Preheat oven to 170°C fan-forced.
To make the biscuit base: Use a wooden spoon to combine all ingredients for the biscuit in a mixing bowl. Place biscuit mix in the fridge for 15-20 minutes to firm.
Roll the biscuit mix flat onto baking paper. Use a cookie cutter to cut small circular biscuits. Repeat until you have used all of the mixture.
Arrange on a lined baking tray and bake for 10 minutes. Set aside and allow to cool completely.
Next prepare the marshmallow. Combine all ingredients in a high speed blender, blend until smooth and creamy. Transfer to a bowl and place in the fridge for 2-3 hours.
Meanwhile, prepare the raspberry chia jam. Combine all ingredients (except chia seeds) in a saucepan Simmer over medium heat for 5-10 Remove from heat and allow to cool. Once cooled, stir through the chia seeds. Set aside to allow chia seeds to swell (this takes 2-3 hours).
When the marshmallow has set and the chia jam is ready, gently melt the chocolate.
Time to assemble! Spoon a thin layer of marshmallow on half of the biscuits and press flat (it is easiest to use your hands). Then spread a layer of chia jam on the other half of the biscuits. Press a marshmallow biscuit with a chia jam biscuit together (so the marshmallow and jam are facing one another).
Carefully dip the biscuit sandwich in melted chocolate. Repeat for the remaining biscuits.
Arrange on a tray or plate (lined with baking paper) and place in the fridge for 1-2 hours or until completely set.

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What's Inside

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