Healthier S’mores Pop Tarts
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Healthier S’mores Pop Tarts are gluten free, nut free, and refined sugar FREE
With a gooey marshmallow and fudge filling, and a soft baked dough, with perfectly crispy edges
They taste unbelievably better than any store bought pop tart you’ve ever had!
Seriously, I dare you to even try to tolerate a sugar bomb filled store bought pop tart after tasting how good homemade can be!
Why You’ll Love These Healthier S’mores Pop Tarts
- They’re gluten free, refined sugar free, & made with much cleaner ingredients than you’d find in store bought pop tarts
- The dough is pretty easy to work with
- You can use a vegan butter stick to keep these dairy free
- They are totally customizable with other fillings, or other flavors, too! Scroll down to see the various other Pop Tart flavors I’ve made!
If you’ve been around for a bit you then I KNOW you’ve seen my other pop tart recipes. However, they are almond flour based. Which is why I’m SO happy to share this nut free version for those of you who can’t do nuts!
Ingredients
- 1/2 cup oat flour
- 1 cup tapioca starch/flour
- 1/2 cup vanilla bone broth protein powder
- 1 tbsp coconut sugar
- 1/2 cup +1 tbsp unsalted butter (9 tbsp total)
- 1 egg
- 1 -2 tsp milk as needed
- Fudge filling
- 2 tbsp cocoa powder
- 2 tbsp coconut butter
- 2 tbsp milk
- 3 tbsp dark chocolate chips
- 1 1/2 tbsp butter
- Marshmallow center
- a few tbsp of homemade marshmallow fluff, or try Toonie Moonie’s organic marshmallow cream
- Glaze
- 4 tbsp coconut butter
- 1 tbsp cocoa powder
- 2 tsp pure maple syrup
- 1-2 tsp milk to thin to desired consistency
Process
- Process together flours, protein, and cold butter chopped into roughly 1″ cubes
- You will have a powdery mixture. Add your egg and 1 tsp milk and process again. Now you’ll have a dough like texture
- Place on beeswax wrap or plastic wrap and flatten dough into a disc, cover with wrap, and refrigerate 20 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
- Dollop marshmallow fluff in the center, and fudge next to it, leaving the edges bare of filling
- Cover each square with remaining sqaures of dough
- Crimp edges with a fork and vent with a few fork holes on top
- Bake at 350 for 14-15 minutes until lightly golden
- Allow to cool 10 min, then move to wire cooling rack
- For the glaze, warm your coconut butter, and mix in remaining ingredients. You want it slightly drippy but not watery
- Spread glaze overtop cooled pop tarts. Can enjoy right away, or refrigerate 20 minutes for the glaze to firm
- Store in an airtight container in the fridge
Bonus: add some crushed graham crackers on top for extra texture and flavor!
Variations for Dietary Preferences
- Oat flour– I don’t have a 1:1 sub, but if you prefer to use an almond flour base you can use the dough in this pop tart recipe
- Tapioca – you can not sub for all purpose flour. I’ve tried other flours (gluten free flour and cassava flour) for homemade pop tarts and they came out dry and crumbly. A bag of tapioca flour is less than $10 and can be used for many many recipes.
- Butter – a vegan butter stick will fine here (not a spreadable butter)
- Egg – I have not tried myself, but a flax egg should work fine here
- If you want to cut some steps you can fill your pop tart with store bought marshmallow fluff and a nutella like spread- I like Artisana Organics cacao hazelnut spread
If you make these Healthier S’mores Pop Tarts I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1/2 cup oat flour
- 1 cup tapioca starch/flour
- 1/2 cup vanilla bone broth protein powder
- 1 tbsp coconut sugar
- 1/2 cup +1 tbsp unsalted butter 9 tbsp total
- 1 egg
- 1 -2 tsp milk as needed
Fudge filling
- 2 tbsp cocoa powder
- 2 tbsp coconut butter
- 2 tbsp milk
- 3 tbsp dark chocolate chips
- 1 1/2 tbsp butter
Marshmallow center
- 4 tbsp homemade marshmallow fluff
Glaze
- 4 tbsp coconut butter
- 1 tbsp cocoa powder
- 2 tsp pure maple syrup
- 1-2 tsp milk to thin to desired consistency
Instructions
- Process together flours, protein, and cold butter chopped into roughly 1" cubes
- You will have a powdery mixture. Add your egg and 1 tsp milk and process again. Now you’ll have a dough like texture
- Place on beeswax wrap or plastic wrap and flatten dough into a disc, cover with wrap, and refrigerate 20 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
- Dollop marshmallow fluff in the center, and fudge next to it, leaving the edges bare of filling
- Cover each square with remaining sqaures of dough
- Crimp edges with a fork and vent with a few fork holes on top
- Bake at 350 for 14-15 minutes until lightly golden
- Allow to cool 10 min, then move to wire cooling rack
- For the glaze, warm your coconut butter, and mix in remaining ingredients. You want it slightly drippy but not watery
- Spread glaze overtop cooled pop tarts. Can enjoy right away, or refrigerate 20 minutes for the glaze to firm
- Store in an airtight container in the fridge
Notes
If you don’t want to make homemade marshmallow fluff feel free to use store bought. I like Toonie Moonie oragnic marshmallow cream in a pinch since it uses organic cane sugar and nothing artificial