Ingredients

For chocolate fudge filling:

1/4 cup (30 g) cocoa powder

1/4 cup (50 g) white sugar
1/4 cup (60 mL) milk

Pinch of salt
3 1/2 oz (100 g) chopped dark chocolate, divided

1/3 stick (40 g) unsalted butter

For pie dough:

1 cup cold water

2 tbsp apple cider vinegar
2 cups (250 g) plain gluten free flour blend (rice, potato and maize flour mix)
1/2 cup (50 g) coconut flour

1 tsp xanthan gum
2 tbsp (25 g) white sugar
1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For marshmallow meringue frosting:

2 egg whites
3/8 cup (75 g) white sugar

1/4 tsp cream of tartar

Instructions

Step 1: Make the chocolate fudge filling by combining cocoa powder, sugar, milk, salt, and half of the chopped chocolate in a saucepan. Heat gently until the chocolate melts and the mixture is smooth. Remove from heat, add butter and remaining chocolate, stirring until melted. Set aside to cool and firm slightly.

Step 2: Prepare the pie dough by mixing cold water and apple cider vinegar, then chilling it in the freezer. Sift together gluten free flour, coconut flour, xanthan gum, salt, and sugar. Add cold butter and toss until all pieces are coated, then pinch with hands until a mixture of fine and pea-sized pieces form.

Step 3: Gradually add the chilled water-vinegar mixture, 2 tablespoons at a time, mixing with a fork until dough comes together and feels slightly damp. Shape into a rectangle, wrap in cling film, and refrigerate for at least 1 hour.

Step 4: Preheat oven to 355 ºF (180 ºC) and line a baking sheet. Roll out dough to about 3 mm thick and cut into 3 x 4 inch rectangles (16 pieces total).

Step 5: Brush edges of half the rectangles with egg wash. Spoon a heaped tablespoon of chocolate fudge filling into the center, leaving 3/4 inch border. Prick the centers of the remaining rectangles with a toothpick. Place these on top, seal edges by pressing with fingers, then crimp with a fork.

Step 6: Bake for 20–22 minutes until golden. Let cool slightly before frosting.

Step 7: For the marshmallow meringue frosting, combine egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Stir constantly until the mixture reaches 140 ºF (60 ºC) and sugar dissolves.

Step 8: Transfer to a mixer and whip 5–7 minutes until glossy, fluffy peaks form and mixture cools. Avoid over-whipping.

Step 9: Generously swirl the marshmallow meringue over each pop tart. Toast under the grill for 5–10 seconds until lightly browned, or use a kitchen blowtorch. Watch carefully to prevent burning.

Step 10: Enjoy your gluten-free s’mores pop tarts warm or at room temperature!

Tips & Variations

Use a store-bought gluten free flour blend without xanthan gum if preferred, but be sure to add xanthan gum separately to mimic the dough’s elasticity.

For a vegan version, substitute butter with coconut oil and use aquafaba instead of egg whites for the meringue.

Try different chocolate types in the filling like milk or white chocolate for unique twists.

If you don’t have a kitchen blowtorch, keep a close eye while broiling the meringue to prevent burning; it only takes a few seconds to toast beautifully.

FAQs

Can I make the dough ahead of time?

Yes, the pie dough can be made up to 2 days in advance and kept wrapped in the refrigerator. Let it come to a slightly pliable temperature before rolling out for best results.

What if I don’t have cream of tartar for the meringue?

You can substitute cream of tartar with an equal amount of lemon juice or white vinegar to help stabilize the egg whites and achieve fluffy meringue.