Recipe: Vegan & Gluten Free S’mores Pop Tarts

In Breakfast, Creativity, Dessert, paleo, Recipes, Vegan by lexLeave a Comment

I’ve always loved Pop Tarts and S’mores have been SO good to me, but the thought of a store bought S’mores Pop Tart sickens me to this day. HOWEVER, I had a dream that eating a S’mores Pop Tart could cure cancer so I decided to come up with a recipe I would even eat!

These vegan, paleo, gluten-free Pop Tarts are so chewy and gooey, you’ll never eat another from the store! I loved them so much I ate them instead of dinner one night when I was writing my second cookbook!

S'mores Pop Tarts
Print Recipe
Marshmallows and chocolate are just a match made in heaven! Whether you're camping or snowed in, it's always a good time to make S'mores. I've taken things to the next level with these S'mores inspired Pop Tarts!
Servings Prep Time
6 Pop Tarts (large) 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 Pop Tarts (large) 15 minutes
Cook Time
25 minutes
S'mores Pop Tarts
Print Recipe
Marshmallows and chocolate are just a match made in heaven! Whether you're camping or snowed in, it's always a good time to make S'mores. I've taken things to the next level with these S'mores inspired Pop Tarts!
Servings Prep Time
6 Pop Tarts (large) 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 Pop Tarts (large) 15 minutes
Cook Time
25 minutes
Ingredients
Dough
MARSHMALLOW SAUCE FILLING
CHOCOLATE FILLING
TOPPINGS
Servings: Pop Tarts (large)
Instructions
Dough
  1. Combine the coconut oil, nut milk, vanilla, and biscoff spread in a medium saucepan over medium-low heat.
  2. Add in sea salt and bring the mixture to a boil. Take your pan off the heat.
  3. Add in the tapioca flour and mix thoroughly as the mixture cools.
  4. Then add in the applesauce and coconut flour until a dough has formed.
  5. Dump the dough onto a piece of parchment paper and allow it to finish cooling before kneading.
Marshmallow Sauce Filling
  1. For this step, use the same saucepan in which you made your dough. Combine 1/4 cup coconut cream and 1 cup vegan marshmallows over medium heat. Once thoroughly melted, remove from heat and set aside.
Chocolate Filling
  1. Microwave 4 - 6 snack size chocolate bars (broken into pieces), 2 tsp molasses, and 2 tsp coconut oil in 30-second intervals - stirring between each until the mixture is smooth.
Assembling the Pop Tarts
  1. Preheat your oven to 350 degrees F.
  2. Roll the dough out on a piece of parchment paper until it's about ¼" thick. Cut out 12 (4"x6" each) rectangles.
  3. Spread both fillings evenly between 6 of the 12 rectangles.
  4. Gently place the plain rectangles on top of the ones with filling and pinch the edges with your fingers. Take it a step further by pressing the edges with a fork to give them that familiar "Pop Tart" look.
  5. For the chocolate topping, melt 1 - 2 vegan snack size chocolate bars in 30-second intervals until it appears smooth when mixed. Spread the mixture evenly over the tops of your pastries.
  6. Place the Pop Tarts on a sill pat or leave them on the parchment paper to bake for 15 minutes.
  7. Remove the Pop Tarts from the oven. Place the marshmallows and add some crumbled almond flour on top to give them that Graham cracker dusted look.
  8. Bake the Pop Tarts again for 10 more minutes. Remove and let cool on the baking sheet for 5 minutes before transferring to a metal cooling rack.
Recipe Notes

* For the Graham cracker crumble topping, add a teaspoon of Speculoos Cookie butter to the almond flour at the end*

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