Plantbased Wagon Wheel – Chocolate Marshmallow Jam Biscuit Sandwich
A nostalgic classic, reimagined the plant-based way! These soft, gooey, jam-filled chocolate biscuit sandwiches bring back memories of schoolyard treats – and this homemade version is just as satisfying. With a fluffy aquafaba marshmallow centre and rich dark chocolate coating, they’re a show-stopping sweet treat that’s well worth the effort.
Takes 4 hours 30 minutes
Serves 12
Ingredients
For the Marshmallow
Aquafaba Whip
- 120 ml aquafaba liquid from a tin of unsalted chickpeas (½ cup)
- 1 tsp vanilla extract or peppermint, rose, or almond
- ¼ tsp cream of tartar optional, for stability
Syrup Base
- 100 ml water just under ½ cup
- 1½ tbsp agar flakes or 1½ tsp agar powder
- 200 g cane sugar or maple sugar 1 cup (or 180ml / ¾ cup + 1 tbsp agave syrup for a softer texture)
- Pinch of sea salt
For Assembly
- 300 g dark chocolate about 1¾ cups, chopped
- 300 g round biscuits approx. 5–6cm in diameter (about 2½ cups broken into pieces)
- 100 g raspberry jam about ⅓ cup
Instructions
Prepare the trays:
- Line two 20×20cm trays with greaseproof paper.
Whip the aquafaba:
- Using a stand mixer or electric whisk, whip the aquafaba with the cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add the vanilla extract during the final minute.
Make the agar syrup:
- In a small saucepan, combine the water and agar flakes. Bring to a boil, then reduce to a simmer. Stir for 5–7 minutes until the agar is fully dissolved.
Add sugar and salt:
- Stir in the sugar and a pinch of sea salt. Continue cooking over medium heat, stirring constantly, for 3–5 minutes until it thickens to a honey-like consistency and bubbles steadily. Aim for 110–115°C (230–240°F) if using a thermometer.
Combine syrup with aquafaba:
- With the mixer on low speed, carefully pour the hot syrup into the whipped aquafaba in a thin stream. Once added, turn the mixer to high and whip for 8–10 minutes until the mixture is thick, glossy, and holds soft peaks. The mixing bowl should be warm, not hot.
Spread into trays:
- Quickly spoon the marshmallow mixture into the prepared trays, spreading it evenly to about ½ cm (0.2 in) thick. Work fast – the agar sets quickly as it cools.
Set and cut marshmallows:
- Leave to set at room temperature for 2–4 hours (or overnight). Once firm, use a round cutter (5–6cm / 2–2.4in) to cut 12 discs. Keep the offcuts for snacking or blending into hot chocolate!
Melt the chocolate:
- Place the dark chocolate in a heatproof bowl and melt gently over a bain-marie or in the microwave in short bursts, stirring between each.
Assemble the wagon wheels:
- Lay out 12 biscuits. Top each with a marshmallow disc and 1 tsp raspberry jam. Sandwich with another biscuit.
Coat in chocolate:
- Using two forks, dip each biscuit sandwich into the melted chocolate, coating it completely. Let the excess drip off and place on a greaseproof-lined tray.
Set and enjoy:
- Leave to set at room temperature or refrigerate to speed up the process. Once firm, dig in and enjoy your homemade plant-based wagon wheels!