Indulge in the ultimate better‑for‑you treat with these gluten free Reese’s Pop‑Tarts — a nostalgic twist on the classic chocolate‑peanut butter combo.

Each pastry is filled with rich fudge and creamy peanut butter, topped with a silky PB frosting and chunks of homemade peanut butter cups.

They’re refined sugar‑free, high‑protein, and made with wholesome ingredients that satisfy your sweet tooth without compromise.

Perfect for dessert lovers, meal‑prep snackers, or anyone craving a healthier version of their favorite childhood treat.

If you’re a hardcore peanut butter cup lover like me, you’ve got to try my Protein Packed Peanut Butter Cup Dip next!

These healthy Reese’s Pop Tarts are a dream come true for chocolate and peanut butter fans.

The gluten‑free chocolate crust is soft yet sturdy, encasing a luscious fudge and peanut butter filling that melts together in every bite.

Finished with a creamy peanut butter frosting and topped with homemade refined sugar‑free peanut butter cups, this recipe delivers indulgence with better ingredients.

Whether you follow a gluten‑free, high‑protein, or refined sugar‑free lifestyle, these pop‑tarts are proof that dessert can be both decadent and nourishing.

Why You’ll Love These Gluten Free Reese’s Pop Tarts

• Gluten‑Free Goodness – Made with wholesome flours for a tender, rich pastry.
• Refined Sugar‑Free Sweetness – Naturally sweetened for balanced flavor.
• Protein‑Rich Filling – Peanut butter and fudge combine for satisfying texture and nutrition.
• Homemade PB Cups – Adds crunch and nostalgia to every bite.
• Perfect for Meal Prep – Store easily and enjoy throughout the week.

Key Ingredients

Dough
- 1 1/4 cup Almond Flour
- 1 cup Tapioca Flour
- 2 tbsp Cocoa Powder
- 1 1/2 tbsp Coconut Sugar
- 9 tbsp Butter
- 1 whole Egg
Fudge Filling
- 2 tbsp cocoa powder
- 2 tbsp coconut butter
- 2 tbsp milk
- 3 tbsp dark chocolate chips
- 1 1/2 tbsp butter
Peanut Butter Filling
- 1/4 cup creamy peanut butter
- 2 tbsp vanilla protein powder
- 1 tbsp pure maple syrup
Peanut Butter Frosting
- 1/4 cup creamy peanut butter
- 1 tbsp vanilla protein powder
- 1-2 tbsp melted coconut oil
Homemade Peanut Butter Cups

How to Make Gluten Free Reese’s Pop Tarts

Process together almond flour, tapioca, cocoa, and butter
Add egg and process again
Gather dough into a ball, and wrap in plastic wrap in a disc shape
Refrigerate for 30 min
Dust a surface with flour and roll out your dough
Use a pizza cutter to slice into 10 squares
Place 5 of those squares on a baking sheet lined with parchment paper
Make your fudge filling by melting ingredients together on stove or microwave, stirring every 20 seconds
Mix your PB filling ingredients together
Optionally, place in a piping bag to neatly pipe onto one pop tart half, or dollop half with PB filling and half with fudge filling
Bake at 350 for 18-19 minutes
Allow to cool completely, then ice with your peanut butter frosting and peanut butter cups
Enjoy as is or refrigerate for firm icing

Flavor Variations

• Double Chocolate – Add cocoa powder to the filling for extra richness.
• Salted Caramel PB – Drizzle with coconut caramel sauce.
• Mocha Fudge – Mix espresso powder into the fudge layer.
• White Chocolate PB – Swap dark chocolate for white chocolate chunks.
• Protein Boost – Stir vanilla protein powder into the peanut butter filling.

FAQ

Q: Can I make these dairy‑free?
Yes! Use dairy‑free butter and coconut milk in the frosting for a creamy finish.

Q: What’s the best gluten‑free flour for pop‑tarts?
A blend of almond flour and oat flour gives structure and softness without grittiness.

Q: How should I store them?
Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Q: Can I freeze them?
Absolutely — freeze unfrosted pop‑tarts and thaw before adding the peanut butter topping.

Gluten Free Reese’s Pop Tarts (Refined Sugar Free & Protein Rich)

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Servings:

Ingredients

Dough

1 1/4 cup Almond Flour
1 cup Tapioca Flour
2 tbsp Cocoa Powder
1 1/2 tbsp Coconut Sugar
9 tbsp Butter
1 whole Egg

Fudge Filling

2 tbsp cocoa powder
2 tbsp coconut butter
2 tbsp milk
3 tbsp dark chocolate chips
1 1/2 tbsp butter

Peanut Butter Filling

Peanut Butter Frosting

Instructions

Process together almond flour, tapioca, cocoa, and butter
Add egg and process again
Gather dough into a ball, and wrap in plastic wrap in a disc shape
Refrigerate for 30 min
Dust a surface with flour and roll out your dough
Use a pizza cutter to slice into 10 squares
Place 5 of those squares on a baking sheet lined with parchment paper
Make your fudge filling by melting ingredients together on stove or microwave, stirring every 20 seconds
Mix your PB filling ingredients together
Optionally, place in a piping bag to neatly pipe onto one pop tart half, or dollop half with PB filling and half with fudge filling
Bake at 350 for 18-19 minutes
Allow to cool completely, then ice with your peanut butter frosting and peanut butter cups
Enjoy as is or refrigerate for firm icing