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Homemade Wagon Wheels [Vegan]

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You guysssssssssss. You guys. Really, you guys. I can’t believe I finally did it. I finally made healthy vegan wagon wheels. Ahhhhhhhhh! With a few little substitutions, I made sugar-free marshmallow fluff using the wonder that is aquafaba (the brine from a can of chickpeas) and then ran around the house looking for my mum to show her how magical this fluff is. And then my wagon wheels were made. Now you can make them too! Do it, you won't be sorry.

Homemade Wagon Wheels [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Soy Free Vegan




  • ½ cup spelt flour
  • ¼ cup almond meal
  • 3 tbsp coconut sugar
  • ¼ tsp baking soda
  • 2 tbsp applesauce
  • 1 tbsp coconut oil, melted
Marshmallow fluff:
  • ½ cup chickpea brine
  • ½ tsp xanthan gum
  • ⅓ cup baking stevia
  • ⅛ tsp cream of tartar
  • 1 tsp vanilla

To assemble:

  • Mashed raspberries, fresh or frozen and thawed
  • ¼ cup dark chocolate, chopped
  • 1 tsp coconut oil


  1. Preheat oven to 350F.
  2. Line a baking tray with parchment paper.
  3. Combine all dry ingredients for the biscuits in a medium bowl. Add the applesauce and coconut oil and work into the dry ingredients to form a dough.
  4. Separate the dough into 8 balls, form into rounds, and place on baking tray.
  5. Bake for 8-10 minutes or until edges begin to golden.
  6. Let cool completely as you prepare the rest.
For the marshmallow fluff:
  1. Combine brine, guar gum, and cream of tartar in a large bowl. Beat with a handheld mixer for a couple minutes, until the mixture turns white and starts to fluff up.
  2. In a blender (I use my magic bullet), give the stevia a quick blitz to make it into a powder.
  3. Add the vanilla and powdered stevia to the mixture and beat for 5 minutes, until it’s sticky and a little stiff.
  4. Store extra marshmallow fluff in a jar or container in the fridge.
To assemble:
  1. Melt the dark chocolate with the coconut oil in the microwave or on the stovetop.
  2. Take a biscuit, spread with a generous dollop of marshmallow fluff and a spoonful of mashed raspberries, and top with another biscuit.
  3. Repeat with the rest of the biscuits.
  4. Dip and coat each sandwich in the melted chocolate and set on a wire rack. Place in the freezer for a few minutes, until the chocolate sets.
  5. Enjoy!
  6. Store in fridge for up to a week or in the freezer for a couple months.





Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog to share her passion for healthier sweet treats and plant-based eats. When Leah isn’t in the kitchen, she is most likely photographing food, reading food blogs, or perusing the library for new cookbooks. Other than recipes, Leah loves to share about her travels (especially about the food), ramblings about self-love, and pictures of her kitty.



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