Gluten free, Dairy free, Vegan.

Don’t be intimidated by the long ingredient list, these cookies aren’t difficult to make and they are worth the effort!



  • 160g Fresh Raspberries
  • 1tbsp Chia seeds
  • 1tbsp Maple syrup


  • 90g Coconut butter, softened
  • 60g Cashew butter
  • 80g Rapadura sugar
  • 1tsp Vanilla extract
  • 150ml Plant based milk
  • 250g Gluten free plain flour

Raspberry Creme

  • 100g Cashew butter
  • 100g Coconut flakes
  • 1/2tsp Vanilla extract
  • 1tbsp Maple syrup
  • 30g Fresh raspberries
  • 1/2tsp Beetroot powder (optional)
  • 100g Coconut condensed milk

Chocolate coating

  • 200g Cacao butter buttons
  • 85ml Maple syrup
  • 50g Cacao powder
  • 1tsp Vanilla extract

Perfect with tea!

Step 1

Jam • Blend raspberries, chia seeds and maple syrup together in a blender. Transfer to a jar and cover. Refrigerate for 2 hours to set.

Step 2

Biscuit • Preheat oven to 160C/325F. Line a baking tray with baking paper.

In a large bowl beat coconut butter and cashew butter with electric beaters until combined. Add sugar, vanilla and milk and beat again until combined. Sift in flour. Beat until dough comes together.

Cover the bowl and freeze for 10 minutes to harden slightly. Roll out the dough between two pieces of baking paper to 0.5cm thick and cut out 20 circles using a 6.5cm cutter.

Place circles on tray and bake for 20 minutes. Allow to cool on tray for 15 minutes and then transfer to a wire rack to cool completely.

Step 3

Raspberry Creme • In a high speed food processor or blender combine all ingredients until a semi-smooth dough forms.

Line a 31.3L x 19.9W x 3.7Hcm slice tin with baking paper and press dough into the tin to create an even layer. Freeze for 20 minutes. Remove from freezer and cut out circles using a 6.5cm circle cutter.

Divide your cookies into groups of two. Spread one half with a thin layer of jam and then place a raspberry creme circle on top. Add another thin layer of jam to the remaining bare cookie and then place on top of the raspberry creme to make a lid. Repeat with remaining cookies. Freeze for 1 hour.

Step 4

Chocolate • Add 5cm (2 inches) of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top to create a “double boiler”. Make sure the mixing bowl isn’t touching the water.

Add the cacao buttons to the mixing bowl and melt for around 3 minutes. Once melted add the maple syrup and whisk until fluid and combined.

Turn off heat, remove bowl and set on a flat surface. Add cacao powder and vanilla and whisk until smooth. Dip each biscuit into the chocolate to quickly coat and then remove with two forks. Place on a baking paper lined cutting board. Refrigerate for 30 minutes until chocolate has set.

Store all Cartwheels in an airtight container in the fridge for up to a week. Enjoy!