Posted on by Macro Mike

Vegan Marshmallow
PB&J Wagon Wheel

Created by: @eatingforfuel

Check out these delicious clean vegan peanut butter and jelly wagon wheels! Made with a peanut cookie using our Original Peanut Butter Protein Powder, squishing a pink pitaya vegan marshmallow and raspberry jam. Wow, that's a snack to write home about!




  • 1tsp / Pink pitaya powder⁣
  • 1/4cup / Coconut yoghurt
  • 2tbsp / Maple syrup⁣
  • 1/2tsp / Vanilla extract ⁣
  • 4tbsp / Raspberry jam (optional sugar free) ⁣
  • 100g / Vegan chocolate, melted



In a bowl, mix together the peanut cookie ingredients until a cookie dough consistency is reached.
Divide the cookie dough amongst 8 silicone muffin holes.
Each cookie should be about 1cm in height.
Pro Tip: Silicone trays are best as the sides are less tapered and its easy to get the cookie out of the mould.
Freeze for 1 hour or until solid, then remove 4 of the cookies from the mo⁣uld.
In a blender or food processor, add the marshmallow ingredients (not the raspberry jam or chocolate) and blend until smooth.
Divide this mix evenly over 4 of the peanut cookies.
Freeze for at least 3 hours until the marshmallow is solid⁣.
Add 1 tablespoon of raspberry jam on top of each of the marshmallow layers.⁣
Remove the remaining spare cookies from their mould and place them over the jam layer.⁣
Return to the freezer until the jam is set, preferably overnight⁣.
Once all frozen, remove the wagon wheels from their muffin mould.
Melt the vegan chocolate and roll the wagon wheels in the melted chocolate to coat. ⁣
Store in an airtight container in the freezer, and let thaw at least 5 minutes before eating.⁣

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