Chocolate Covered Coconut Soufflé With Cookies and Raspberry Jam

Never heard of Wagon Wheels? They're a popular snack in Australia, the U.K., Canada, and Ireland that's similar to a mallomar. It consists of marshmallow sandwiched between two cookies, then covered in chocolate. This gluten-free recipe uses cookies made from almond meal, coconut, and dates and the center is a "soufflé" made from coconut and includes a layer of raspberry jam. These cookies are soft, pillowy, and delicious — perfect for snacking or gifting!

WAGON WHEELS: CHOCOLATE COVERED COCONUT SOUFFLÉ WITH COOKIES AND RASPBERRY JAM [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE COOKIES:

• 1/2 cup almond meal
• 1/2 cup desiccated coconut
• 3/4 cup Medjool dates, pitted (about 7 large dates)
• A few drops of vanilla extract
• 1 teaspoon extra virgin coconut oil
• A pinch of Himalayan salt

FOR THE FILLING:

• 1 cup raw cashew, soaked 2 hours
• 1 13.5-ounce can of full-fat coconut milk, chilled
• 2 tablespoons light syrup (agave, coconut, or rice)
• 1 teaspoon lemon juice
• 1 1/2 tablespoons agar-agar powder
• 1/2 teaspoon vanilla extract
• A pinch of Himalayan salt
• 1/2 cup raspberry jam

FOR THE COATING:

• 3.5 ounces vegan chocolate chips
• 2 tablespoons coconut oil

PREPARATION

TO MAKE THE COOKIES:

1. Preheat oven up to 335°F.
2. Mix all cookie ingredients in food processor or high-speed blender until a sticky-smooth dough forms. Divide the dough into 14 pieces. Press the mixture firmly into each cupcake mould.
3. Bake in preheated oven for 10 minutes or until they look dry on the surface. Let it cool completely in the mould, then carefully lift out.

TO MAKE THE FILLING:

1. Drain the soaked cashews and rinse thoroughly.
2. Open the can of chilled coconut milk. Coconut milk is an emulsion of two fluids: coconut cream and coconut water. At cooler temperatures, coconut milk separates into its components, and the cream rises to the top. Scoop it out. Usually, it is 1 cup of coconut cream
3. Place 1/2 cup of coconut cream, soaked cashews, syrup, salt, vanilla, and lemon juice in a high-speed blender. Turn the blender on. Slowly increase the speed of the blender to high. Process until very smooth.
4. In a saucepan, pour another 1/2 cup of coconut cream. Bring to a boil. Add agar-agar powder. Mix well using a wooden spoon and simmer for 5 minutes. Let the mixture to cool for few minutes. Agar thickens very quickly. If it happens,  you can heat it again.
5. Combine agar-agar mixture and cashew mixture in the blender. The temperature of agar mixture and cashew cream should be the same. Process until very smooth.

TO MAKE THE COOKIES:

1. Divide cookies into two parts. Place the first part of cookies into silicone moulds. Pour over cream filling. Put in the freezer for 2-3 hours to set.
2. Spread a dollop of raspberry jam into each cookie. Sandwich together each jam cookie with a coconut souffle cookie.
3. Press together slightly.
4. Melt chocolate chips using a double boiler.
5. Add coconut oil and mix well with a whisk. Wait a few minutes until chocolate start to thick. Take your cookies and dip into the melted chocolate. Put in the refrigerator for 1 hour to set. Serve chilled. Keep refrigerated up to five days.

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