Choc Cherry Wagon Wheels

This recipe was created by the talented Phoebe Conway of @pheebsfoods

A new twist on an Australian classic! Our Choc Cherry Protein Ball Mix is the perfect base to make the cookies with which makes this recipe so easy to do! 


1 packet Choc Cherry Protein Ball Mix

2 tbsp almond butter

2 tbsp boiling water

½ cup fresh cherries roughly chopped (can sub ½ cup frozen raspberries if cherries not in season!)

1 tbsp water

1 tbsp maple syrup

1 tbsp lemon juice

1 tbsp chia seeds

1/3 cup coconut butter softened


¼ cup coconut cream

1 tbsp melted coconut oil

1 tbsp sweetener (maple, stevia, honey etc)


150g melted dark chocolate

Cacao nibs 


  1. Place the Choc Cherry Protein Ball Mix into a food processor with the almond butter and water and blend until sticky.

  2. Roll the mixture into a ball and place in between 2 pieces of baking paper. Use a rolling pin, roll the mixture out to be about ½ a cm thick then use a round cookie cutter to cut circles – continue rolling the mixture out until you’ve used most of it up and have an even number of cookies

  3. Place the circles into the fridge 

  4. Place the cherries into a small saucepan over a low heat and cook stirring until soft, mash with a fork.  Add in the chia, lemon and sweetener. Set aside to thicken 

  5. Mix together all of the ‘marshmallow’ ingredients then, the mixture will firm up! 

  6. Use a spoon to divide the marshmallow mixture between half the cookies and use your fingers to gently press and shape the mixture. Dollop on 1-2 tbsp of the chia jam on top and spread this out. Sandwich with the other cookie half

  7. Use a fork to dip each cookie into the chocolate to coat then place onto a lined tray. Sprinkle with some of the cacao nibs and place into the fridge to set!