A nourishing version of the traditional wagon wheel!
We love a good source of fibre, protein, 95% less sugar AND 60% less carbs! But did we also mention, they taste absolutely delish?
| Prep Time: |
30 minutes
|
| Cook Time: |
12 minutes
|
| Makes: |
600g |
| Serves |
6
|
| Difficulty Level |
medium |
CHOCOLATE BISCUIT BASE
- 125g gluten free flour
- 15g unsweetened cocoa powder
- 45g Lakanto Monkfruit Icing Powder
- 70g cold unsalted butter (diced)
- 1 egg
METHOD
- Place all dry ingredient and butter into food processor and blitz until sandy texture then blitz in egg. Blitz until form a dough.
- Place the dough on a clean surface then wrap in cling wrap and let it rest for 2 hours in the fridge.
- Roll out the dough to 2mm thickness then cut with pastry cutter and bake at 170°C for 10-12 minutes or until crisps.
RASPBERRY MARSHMELLOW
- 50g Lakanto Monkfruit Classic Sweetener (replaces white sugar)
- 60g raspberry puree
- 3g gelatine gold sheet
METHOD
- Soak the gelatine sheet in ice cold water.
- Combine Lakanto white sugar replacer and puree in a pot then bring to boil. Mix in soaked gelatine till melt
- Then whip the mixture in a stand mixer until reach room temperature. Put the mixture in the piping bag, then pipe on the baked pastry disc, then sandwich it.
- Let it dry in room temperature for about 1 hour.
CHOCOLATE DIPPING SAUCE
METHOD
- Dip the wagon wheel in the melted dark chocolate then sprinkle with crushed pistachio and let it set.
RSLA0350*
Approx. Nutritional Information Per Serve 95g Energy 1350kJ (322 Cal) Protein 6.3g Total Fat 21.9g Saturated Fat 12.9g Carbohydrate 19.1g Fibre 10.8g Sugar 1.3g Sodium 101mg