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Wagon Wheel Slice

A family friendly take on an old school classic
Prep Time30 mins
Cook Time30 mins
Total Time6 hrs
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Wagon Wheel Slice

    • Biscuit Base
    • 1-2 Cups Jam
    • 1 serve Marshmallow
    • 200 grams Chocolate

    Biscuit Base

    • 2/3 Cup Coconut Flour
    • 1/2 Cup Almond Meal
    • 1/2 teaspoon Baking Soda
    • 2 Tablespoons Coconut Oil
    • 2 Tablespoons Maple Syrup or Honey
    • 2 Eggs
    • 2 teaspoons Vanilla Extract

    Jam

    • 3 cups of Strawberries or Raspberries; diced frozen is fine
    • 3 tablespoons Maple Syrup or Honey optional depending on the sweetness of the berries
    • 3 tablespoons Water
    • 3 teaspoons Gelatine

    Marshmallow

    • 100 ml Water
    • 3/4 cup Maple Syrup or Honey
    • 2 Tablespoons Gelatin
    • 100 ml Water
    • 1 Egg White at room temperature
    • 1 Tablespoon Vanilla Extract

    Chocolate

    • 1/2 Cup Coconut Oil
    • 2 Tablespoons Maple Syrup
    • 1/2 Cup Cocoa
    • Optional; 1-2 teaspoons of Vanilla Extract for a sweeter, less bitter, chocolate

    Instructions

    INSTRUCTIONS

      Wagon Wheel Slice

      • Take the cooled base (still in the tin) and cover with a layer of jam.
      • Make the marshmallow and immediately spread it over the jam layer making the top as flat as possible. Leave the slice to sit at room temperature for 4 hours (this allows the marshmallow to 'set').
      • Make the chocolate mixture (or melt chocolate) and spread it evenly over the top of the marshmallow layer. Do not add hot chocolate to the marshamllow as it will cause it to melt.
      • Place the slice in the freezer for 30 minutes, then remove to the fridge until ready to serve.
      • Keep the slice in the fridge between serves.

      Biscuit Base

      • Preheat the oven to 170C/350F
      • Line and grease a medium sized baking tray. Ensure baking paper is high on 2 edges to assist in removing the slice.
      • Place all the ingredients into a kitchen processor and blend for 30 seconds.Scrape down sides and pulse until a dough forms.
      • Place the dough into a tray and press to form an even layer (I used a shot glass as a mini rolling pin)
      • Bake in oven for 15-20 minutes or until golden brown. Remove from the oven and allow to cool completely.

      Jam

      • Place the berries and maple syrup in a saucepan over medium heat.
      • Bring to boil, stirring constantly.
      • In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
      • Once boiling, reduce heat to medium and add the gelatine mixture.
      • Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
      • To make a smoother jam, use a masher or a food processer.
      • Place in a container and store in the fridge. The jam will set after 4 hours.

      Marshmallow

      • Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
      • At the same time sprinkle the gelatin over 100ml of water and allow to thicken.
      • Once the mixture is boiling reduce the heat slightly and add the thickened gelatin mixture, whisking vigorously to incorporated the gelatin and ensure no lumps remain.
      • Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.
      • Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
      • Place mixture on medium and whisk until the egg white is frothy.
      • Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.
      • Turn whisk to high and whisk for 5-7 minutes.
      • Add the Vanilla and whisk on high until firm but not set (another minute)
      • The mixture should be shiny and thick, but still able to be piped and spread.
      • Use immediately.

      Chocolate

      • Over a very low heat, melt the Coconut oil in a saucepan.
      • Add the maple syrup and stir
      • Add the cocoa and whisk to combine.
      • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
      • Use once cooler, but not thickened.
      • If not using immediatley, pour into a small dish and freeze.