Almond Butter Wagon Wheels with Chia Jam

Almond butter wagon wheels desert for this festive season.


  • Cookies
  • ¾ cup rice flour 
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp cacao powder
  • 3 tbsp coconut sugar 
  • ¼ cup honey (80ml)
  • ½ cup almond butter 
  • ½ tsp vanilla extract
  • a pinch fine sea salt
  • 2 tbsp tap water 
  • Jam Filling
  • 1½ cup fresh or frozen raspberries
  • 2 tbsp chia seeds
  • 2 tbsp honey
  • Coconut layer
  • coconut cream from 1 can of coconut milk
  • 1 tbsp honey
  • Coating
  • 1 slab dark chocolate 
  • 2 tbsp coconut oil


  1. For the cookies, combine the rice flour with baking powder, baking soda and cacao powder in a bowl.
  2. In another bowl, mix the coconut sugar, honey, almond butter, vanilla and sea salt.
  3. Add the bowl with the liquid ingredients to the other bowl with the dry ingredients. Add water and stir until well combined.
  4. Put the dough in the freezer for at least 1 hour.
  5. Preheat the oven to 345F (175°)
  6. Once the dough is slightly firm, form little balls with your hand and place them on a lined baking sheet. Make your fingers wet with water and press them down until you have a little disc shape.
  7. The cookies can be close to each other as they will not raise significantly.
  8. Bake for about 10-12 minutes and then let cool down.
  9. For the chia jam, in a small pan, heat all ingredients on medium heat for 5 minutes and the let sit for another 5 minutes.
  10. For the coconut cream, whip the upper part of the coconut milk with the honey.
  11. Layer the cookies and make a cookie dough sandwich with 2 cookies, a coconut and a raspberry jam layer.
  12. Freeze the cookie sandwiches for at least 2 hours.
  13. In a medium bowl on low heat, melt the chocolate with the coconut oil and the coat the Cookie sandwiches.