Tangy Lemon Wagon Wheels with Dark Chocolate

By Chef: Paula Ansell
Posted: April 5, 2017


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Tangy raw lemon  biscuit cookies filled with vanilla coconut cashew cream, dipped in raw dark chocolate. Does any more need to be said? The only thing needed is some fresh almond milk for dunking.

Yield: 10-12 wheels


Tangy Lemon Cookies
Yummy Vanilla Creme
  • 1/2 Cup soaked raw cashews (soaked at least 4 hours)
  • 1/4 cup coconut oil
  • 1/2 cup refrigerated coconut cream
  • 1 tbs Vanilla
  • 3 tbs maple
Raw Chocolate


Tangy lemon cookies
  1. Mix together to create your biscuit!
  2. Divide the mixture in two. Use one half as the bottom of your cookie and squish evenly into your cookie molds and freeze.
Yummy Vanilla Cream
  1. Blend on high until smooth and creamy.
  2. Remove your molds from freezer and divide cream between molds evenly. Return to the freezer to set, before applying your second biscuit. Cream must be firm before adding second biscuit.
  3. Remove from moulds and drizzle with chocolate.
Raw Chocolate
  1. Blend on low for 5 seconds, drizzle your wheels with chocolate.