Grab yourself a whole bunch of whole food pantry items, your food processor, and a spare 30 minutes and you can whip up this extremely delicious raw vegan wagon wheel slice! Yes, it will cost you an arm and a leg to make because (let us be real) pecans/nuts cost a darn PACKET, but is it worth it? You bet is it. Besides, you only need a little piece to have you feeling all feels.
Honestly, though- do I think nuts are over-priced? Not really. Nuts are, quite literally, the life force of the the plant kingdom and should really only be consumed in moderation (like all foods). It’s interesting to note that nuts generally take a fair amount of work to consume- they arrive into the world encased in a hard shell which, before modern conveniences, is darn hard to crack and enjoy the bounty inside. Beyond that, we know that to truly benefit from the nutritional benefits nuts have to offer we gotta activate those bad boys.
Activated nuts? WHAT?
Confused? Don’t be! Nature is pretty clever, and that is particularly so in the plant kingdom. You see, in order to survive, nuts create certain ‘anti-nutrients’ that discourage their demise. In fact, most predators know this and avoid eating raw, un-activated nuts in nature- except, of course, the modern human. Somewhere along the way, in the last 50 years or so, we lost our traditional wisdom of preparing nuts (seeds, and aso grains) properly, in the way that is most beneficial to health.
Interesting, huh? So, how do you activate a nut (seed, or grain). It’s a simple process. You mimic nature.
- Soak the nuts in an acidic medium (most commonly, salted water or water with lemon juice/apple cider vinegar)
- Sprout, ferment or dehydrate.
It sounds like hard work, but preparation is key. I buy all my nuts and seeds from a bulk food store, and then spend the next few days soaking, sprouting (things like buckwheat) and dehydrating. It’s a simple process which sets me up for the month ahead, filling my pantry with activated, nutrient-dense, living food. Taking this step turns your nuts, seeds and grains from dormant to living, literally unlocking nutrients and removing irritants (that can cause a lot of digestive upset).
What is a wagon wheel slice?
If you’re stumped at ‘what the heck is a wagon wheel slice’, I’m sure you’re not alone. A wagon wheel was a biscuit from my childhood (and perhaps yours?), a personal fav, and loaded with ingredients that- although delicious- are a far cry from vegan. A shame, I know. So, here’s whats your getting in our raw vegan wagon wheel slice-
- First up a chocolate biscuity base
- Then the all important vanilla cashew marshmallow layer
- Flavoursome raspberry chia jam
- A chocolate layer to finish it all off, of course.
Bringing back any memories? Fear not, this slice will provide you with the comforting layers so reminiscent of the childhood memories, sans the need for gelatine and milk (and who even knows what else). I could look at the ingredients on the net I’m sure, but who has time for that? Not me.
If you love the sounds of our raw vegan wagon wheel slice, here’s a few of our other favourite raw desserts to try-
- No bake vegan brownies with almond butter frosting
- Triple chocolate cheesecake
- No bake silky smooth cacao and vanilla bean slice
- Raw oceanic peppermint and white chocolate baby cakes
- No bake peppermint patties
- Raw raspberry and chocolate slice
- Vegan no-bake lemon slice
We hope you love our raw vegan wagon wheel slice as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.
Raw vegan wagon wheel slice- a delicious combination of a chocolatey biscuit base, vanilla cashew ‘marshmallow’ layer, raspberry chia jam, all topped with chocolate.
- 1/2 cup pecans, activated*
- 1 Tbsp coconut flour
- 1/4 cup raw cacao powder
- 8 medjool dates, pitted
- Pinch good quality salt
VANILLA CASHEW MARSHMELLOW
- 1 cup raw cashews, soaked in salted water for 4 hours
- 1/4 cup coconut cream
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp rice malt syrup**
- 2 Tbsp coconut oil
RASPBERRY CHIA JAM
- 1 cup frozen raspberries
- 1 Tbsp chia seeds
- 2 tsp lemon juice
- 1 Tbsp raw cacao powder
- 1 Tbsp rice malt syrup
- 2 tsp coconut cream
- 2 tsp coconut oil
- 1/2 tsp pure vanilla extract
- Combine your pecans, coconut flour, salt and cacao in a high-speed food processor. Pulse until very small crumbs have formed.
- Add dates, and pulse until the mix starts to clump together.
- Press base into a small tin of choice (I used a 10cm square one). If you’re not using a silicone mould, line with baking paper before adding in the base. Set aside.
VANILLA CASHEW MARSHMELLOW
- Bring a small pot of water to the boil and cover with a heat proof bowl. Melt the coconut oil and set aside to cool for 5 minutes.
- Add the cashews, coconut cream, vanilla and rice malt syrup to a high-speed blender, blending on high until completely smooth. Add the cooled coconut oil, blending to combine. Pour your mixture over the base and set in the freezer for 30 minutes.
RASPBERRY CHIA JAM
- Add raspberries, lemon juice and chia seeds to a saucepan and cook over low heat for 5-10 minutes (until your mixture has thickened), stirring occasionally. Allow to cool. Pour over your vanilla cashew layer and set aside.
- Bring a small pot of water to the simmer, turn off and cover with a heat proof bowl. Add in coconut oil, allowing to melt. Add in your remaining ingredients and whisk until smooth. Pour onto your chia jam later and set in the freezer.
- Cut into 9 even squares, depending on your cake tin. Store in an airtight container in the fridge (up to a week) or the freezer (for up to 3 months).
*we use activated pecans for this recipe, but you can of course use un-activated pecans too.
**rice malt is easily substituted for any liquid sweetener you have.
***we’ve made the chocolate topping from scratch, you could alternatively melt a block of chocolate if you don’t have the time/inclination.
Keywords: vegan, no bake, gluten free, grain free, wagon wheel