This healthier twist on the classic chocolate biscuit swaps marshmallow for an ultra-creamy cashew cream. It’s better-for-you, but you’d never know it!
Ingredients
1 1/2 tsp chia seeds
50g (1/2 cup) rolled oats
110g (2/3 cup) wholemeal spelt flour
1/2 tsp baking powder
50g (1/4 cup) coconut sugar
60g Nuttelex Buttery spread
1 tsp pure vanilla extract
125g 70% cocoa dairy-free dark chocolate, chopped
Chopped cashews, to decorate (optional)
raspberry chia jam
250g frozen raspberries, thawed
2 tbsp rice malt syrup
2 tsp fresh lemon juice
2 tsp chia seeds
filling
70g raw cashews, soaked in cold water overnight
1 tbsp rice malt syrup
1 tsp pure vanilla extract
Directions
Step 1
To make the jam, place the raspberries , rice malt syrup and lemon juice in a small saucepan over medium heat. Bring to the boil, stirring often. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until thickened. Remove from the heat. Add the chia seeds and stir until well combined. Set aside to cool completely.
Step 2
To make the biscuits, place the chia seeds and 1 tbsp water in a small bowl. Stir to combine. Set aside, stirring occasionally, for 15 minutes or until thickened.
Step 3
Place oats in a food processor and process until very finely ground. Add flour , baking powder and sugar . Pulse to combine. Add Nuttelex and process until fine crumbs form. Add the chia mixture and vanilla . Process until the mixture comes together. Turn dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap. Place in the fridge for 20 minutes to chill.
Step 4
Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Roll out dough between 2 pieces of baking paper until 2-3mm thick. Use a 4cm round pastry cutter to cut 24 discs from the dough, re-rolling dough as required, and transferring discs to prepared trays. Bake for 8 minutes or until golden. Cool on the trays.
Step 5
To make the filling, drain the cashews and vanilla . Process, occasionally scraping down the side, for 3-4 minutes or until completely smooth.
Step 6
To assemble, line a baking tray with baking paper and place a wire rack on top. Evenly spread half the jam over the base of 12 biscuits (reserve the remaining jam for another use). Evenly spread the cashew filling over the base of the remaining 12 biscuits. Sandwich jam biscuits with cashew biscuits to make 12 wheels. Transfer wheels to the wire rack.
Step 7
Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate is melted and smooth. Spread melted chocolate over the top and side of each wheel. Sprinkle with chopped cashews, if desired. Place in the fridge until chocolate is set. Serve.
