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 artificialÂ