Raw Giant Wagon Wheel

A few days ago we had a brilliant idea in the office. We love wagon wheels but always find that one’s not enough, so we decided to make a giant one! No more tiny portions of this yummy treat. Dreams had come true and we thought that you’d all want a piece of this treat as well. Our wagon wheel has got an oat cookie dough base that is topped with a creamy macadamia nut layer and a delicious raspberry chia jam. Later on the entire thing is then dipped in chocolate and finished off with a sprinkling of cacao nibs. Delicious!

Your kind of treat? Why not try our small Wagon Wheels or our Jaffa Cakes

I hope you remake this beautiful recipe! And if you do don't forget to tag me #LiviasKitchen


Prep: 40 minutes + 2 hours in the freezer


Total: 2 hours & 40 minutes



    Cookie Base

  • 75g coconut oil (melted, 1/4 cup + 2 tbsp),125ml maple syrup (1/2 cup),330g oat flour (3 cups),2 tbsp vanilla powder,A pinch of salt
  • Creamy layer

  • 130g macadamia nut butter
  • Raspberry Jam

  • 125g raspberries (if you’re using frozen raspberries make sure that they’re completely deforested, 1 cup),1 tsp maple syrup,1 tbsp chia seeds
  • Chocolate

  • 80g cacao butter (2/3 cup),25g cacao powder (1/4 cup),60ml maple syrup (1/4 cup),A pinch of salt
  • Toppings (optional)

  • A handful cacao nibs


  • Makes 12 slices.

  • For your cookie dough mix the melted coconut oil, maple syrup, oat flour, vanilla powder and salt in a bowl.

  • Divide this mixture in half and place one of the halves into a lined round tin (7inch/18 cm). Press it down until you have an even surface.

  • Spread your macadamia nut butter on top of the cookie dough base and leave it to firm up in the freezer for 1 hour.

  • Whilst this is firming up in the freezer make your raspberry jam. Mash the raspberries with a fork in a bowl. Add the maple syrup and chia seeds and mix. Leave this on the side to firm up for at least 30 minutes.

  • When the macadamia nut butter layer is frozen add the raspberry jam on top and spread it out. Put the wagon wheel back in the freezer for 30 minutes until the jam is frozen.

  • Get your tin out from the freezer once again and put your leftover cookie dough on top of the frozen raspberry jam. Even it out and put it back in the freezer for 30 minutes, until everything’s completely frozen.

  • Start making your chocolate by melting the cacao butter on a low heat. Add the cacao powder, maple syrup and salt and whisk to combine.

  • Get you naked wagon wheel out from the freezer and put it on a rack. Carefully pour the chocolate on top and leave it to set. Make sure that the entire thing is covered in chocolate.

  • Enjoy straight away or keep in the freezer for up to 1 week in an air-tight container.

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