- ¾ cup almond flour
- 1 teaspoon xanthan gum
- 3 tablespoons arrowroot
- 2 teaspoons cinnamon
- 3 tablespoons nut butter
- 3 tablespoons water
- 2 tablespoons maple syrup
Vegan S’mores Pop Tart Filling Ingredients:
- 1 large Dandies marshmallow
- 4 tablespoons finely chopped up dark chocolate.
Vegan S’mores Pop Tart Topping:
- 1 jar Primal Chocolate Spread
For the Crust:
In small food processor, combine all ingredients.
Close lid and puree for 30 seconds. The dough will get a bit thicker.
Remove dough from food processor and wrap tightly in plastic wrap; chill in fridge for one hour.
Remove from fridge and roll out onto an arrowroot dusted counter top and roll into a sheet that is 12"x 8"
Cut rectangle into 8 smaller rectangles, that are 4" x 3" each.
Preheat oven to 350℉.
Place half of the rectangles you’ve rolled out on a parchment lined cookie sheet.
Chop up marshmallow into 4 long pieces.
Brush a small amount of water on the border where there is no filling.
Using another rectangle(that you did not put the cookie sheet yet) cover the filling and and pinch all four sides together to seal. Go over it again with the tip of a fork along the four sides of the Pop Tart.
Repeat until all 4 Pop Tarts are filled and sealed.
Brush more water over the tops of each one and bake for 20 minutes on the top rack.
When cooled, spread 1-2 tablespoons of melted chocolate spread over each one.
Let set up for at least 20 minutes before eating and enjoy!
You MUST use Dandies Vegan Marshmallows! We tested with other brands and they completely melt in the oven and will not work for this recipe.
Difficulty Level: Hard