Tuesday, March 15, 2016
Wholefoods Wagon Wheel Slice
In Australia, Wagon Wheels are a chocolate biscuit treat, comprised of two chocolate coated biscuits sandwiched together with raspberry jam and marshmallow. The closest US equivalent that I know of is the Moon Pie, but the Wagon Wheel is a larger and more luscious affair.
When I was at my dentist a couple of weeks ago, the cover of the March 2016 edition of Delicious magazine caught my eye - there on the cover was the most decadent looking Wagon Wheel Slice. However, you cannot judge a book by its cover, and a flick through the magazine revealed that this was a "wholefoods" version of Wagon Wheel Slice, with no flour or chocolate in sight. I bought the magazine to give this slice a go, as I was intrigued by the possibility of a "healthy" version of the Wagon Wheel.
This slice would be quite expensive to make if you didn't already have most of the ingredients - I did, so this aspect was not a problem for me. The finished slice looks the part of a Wagon Wheel, but it tastes quite different. It is not particularly sweet, and the "marshmallow" has no sweetener added to it at all. Everyone remarked that they enjoyed this slice, but if you are expecting the full on sweetness of a Wagon Wheel, you will be disappointed (as I was). It is much more like a health food bar in flavour. If you cannot indulge in treats like Wagon Wheels or your own dietary inclinations won't allow you too, but you secretly enjoy such treats, this slice could be just the ticket for you. For me, I would prefer to indulge in the more decadent versions of Wagon Wheel slice. You'll have to make up your own mind.
To make this slice, you will need:
180g almond meal
80g shredded coconut
100ml rice malt syrup
1 lightly beaten egg
250ml melted and cooled coconut oil
2 titanium strength gelatine leaves
500ml coconut cream
200g raw cacao powder
250g hulled and chopped strawberries
125ml rice malt syrup
1 teaspoon vanilla
1/4 cup chia seeds
Preheat your oven to 180 degrees Celsius. Grease and line a 12cm x 22cm x 5cm deep slice tin.
In a small bowl, combine the almond meal, shredded coconut, rice malt syrup, egg and 80ml of rice malt syrup. Press the mixture into the base of the slice tin. Bake in the oven for 20 minutes or until golden. Remove from the oven and cool in the tin.
Make the jam by putting the strawberries, rice malt syrup and vanilla in a small saucepan and cook over medium heat for 10 minutes or until slightly broken up. Remove from the heat and fold through the chia seeds. Allow to cool completely before spreading over the almond meal base. Chill for 30 minutes to set.
Soak the gelatine leaves in water for 5 minutes to soften. Heat the coconut cream in a saucepan over medium heat. Squeeze the excess water out of the gelatine leaves and add to the coconut cream, stirring until melted and combined. (I used powdered gelatine according to the instructions on the tin instead with no problems.) Strain the mixture and allow it to cool to room temperature. Pour the coconut cream over the strawberry jam on the slice base and chill for 3 hours or until set.
Combine the cacao powder and 170g coconut oil in a bowl and stir until smooth. Place the chilled slice over a lined baking tray. Pour the cacao mixture over the top of the coconut cream, then work quickly to spread it evenly over the top of the slice. Allow to set at room temperature for ~ 20 minutes.
Once set, dust with extra cacao powder, and cut into pieces to serve.