If you were (or still are!) a pop tart lover, then you probably remember the s'mores pop tarts and how yummy they were! I have made a few flavor variations of these pop tart squares now, Brown Sugar Cinnamon & Strawberry, but these are ooey gooey chocolate heaven. They're vegan, gluten-free, dairy-free, messy, and absolutely delicious! I promise you're going to love these.
Ingredients
Here are the ingredients you'll need:
- coconut oil
- sugar & powdered sugar
- gluten-free flour
- cinnamon
- non-dairy chocolate chips
- marshmallow fluff (be sure to use a vegan brand to keep these vegan!)
- cocoa powder
See recipe card for quantities.
Storage
Store in the fridge for up to 5 days!
Vegan & Gluten-free S'mores Pop Tart Squares
These s'mores pop tart squares are vegan, gluten-free, dairy-free, and absolutely delicious!
Ingredients
For the pastry dough:
- ¾ cup +1 ½ tablespoon coconut oil softened
- ½ cup sugar
- ¾ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cup gluten-free flour
- ½ teaspoon cinnamon
- 5-11 teaspoon water this greatly depends on the gluten-free flour you use, you may need more or less!
For the filling:
- 1 cup non-dairy chocolate chips
- 1 cup marshmallow fluff
For the icing:
- ½ cup powdered sugar
- 1 tablespoon cocoa powder
- 1-2 teaspoon water to thin
Instructions
- Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
- In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.
- Mix in the flour and cinnamon. Add in your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan. The amount of water will vary depending on which gluten-free flour you use. Every gluten-free flour seems to need a slightly different amount of water!
- Press half of the dough into the prepared pan.
- Begin sprinkling the chocolate chips over the dough and alternating with tablespoon-sized amounts of marshmallow fluff across the dough. This can be very random, it's all going to melt together anyways!
- On a piece of parchment paper, press the remaining ½ of the dough into a flat square the size of your pan. Flip this large piece of dough over the top of the chocolate/marshmallow filling and peel the parchment paper away. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the filling.
- Bake for about 35-39 minutes, or until golden brown on the edges. Time may vary depending on your oven. Let cool completely.
- In a separate bowl, mix together the icing ingredients, adding water 1 teaspoon at a time until you have a consistency you like. Spread the icing over the cooled squares and allow to harden before slicing and enjoying!
Angela Patino
Where did you find vegan marshmallow fluff?