Raspberry Wagon Wheel Bars by panaceas_pantry | Quick & Easy Recipe | The Feedfeed
Raspberry Wagon Wheel Bars
"No-bake wagon wheel slice, for all those with a soft spot for biscuits and jam 🙋🏼‍♀️. I’ve played around with a version of this for years, and I continually come back to this recipe- only this time, I added a creamy centre. I used @ceresorganics coconut butter to make the marshmallow centre, and it’s really a necessary ingredient."
-- @panaceas_pantry


Prep time 6hrs
Cook time 15mins
Serves or Makes: 6


For the Biscuit Layer

  • 1 cup almond flour
  • 1/ 4 cup coconut flour
  • 1/ 3 cup rolled oats
  • 1 pinch salt
  • 2 1/ 2 tablespoons pure maple syrup
  • 1/ 4 cup coconut oil, melted

For the Jam Layer

  • 1 cup raspberries
  • 1 teaspoon chia seeds
  • splash of water

For the Marshmallow Layer

  • 1/ 2 cup coconut butter, softened
  • 1/ 3 cup coconut yogurt
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract

For the Chocolate Coating

  • 5 ounces dark chocolate
  • 1 teaspoon coconut oil


  • Step 1

    To make the biscuits, add the flours and oats to a food processor. Pulse to form a flour. Add remaining ingredients and set aside.

  • Step 2

    To make the jam, add all ingredients to a heavy-bottomed saucepan. Cook over low-medium heat until jam is thickened, about 10 minutes. Turn off heat and let cool for 5 minutes.

  • Step 3

    To make the marshmallow layer, add all ingredients to a blender and blend until very smooth. Set aside.

  • Step 4

    Add a layer of the biscuit mix to the bottom of a 6x2 silicone bar moulds. Add a layer of jam, then transfer to the freezer to firm up for 20 minutes.

  • Step 5

    Add a marshmallow layer to each bar, and return to freezer for 20 minutes.

  • Step 6

    Add a second layer of jam, followed by a final layer of biscuit (the bars should now be flush with the top of the mould). Transfer to the freezer and freeze completely, at least 2 hours.

  • Step 7

    Melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water. Turn off heat. Remove bars from the moulds, and line a small baking tray with baking paper. Dip each bar into the chocolate, and place on lined tray. Refrigerate for at least 3 hours. Store in an airtight container.