Thought the classic Fluffernutter couldn't get any better? Think again! This pop tart recipe combines the deliciousness of Dandies Marshmallows with peanut butter, topped off with flakey goodness and chocolate peanut butter glaze. Oh, and did I mention they are also completely vegan?
Ingredients
2 cups all purpose flour
2/3 cup cold vegan butter sticks, diced (like Earth Balance)
pinch of salt
1 10 oz bag Dandies Marshmallows
1 teaspoon coconut oil
liquid from 1 can of chickpeas (aquafaba)
pinch of cream of tartar
1/2 cup peanut butter or sunflower seed butter + 1 tablespoon for glaze
2/3 cup powdered sugar
2 tablespoons cacao powder
ice cold water
1-2 tablespoons vegan butter, melted
Directions
Preheat the oven to 375°F. First, we will be making the simple pop tart pastry dough. Start off with 2 cups all purpose flour and a pinch of salt, and add in the 2/3 cup cold diced vegan butter. Use a fork or pastry cutter to help incorporate the butter into the flour. Add in 3-5 tablespoons of cold water until a kneadable (but not overly sticky) dough forms. On a floured surface, place your disc of dough down underneath a sheet of plastic wrap. The plastic will help to keep the dough from flaking and sticking to the rolling pin. Roll out the dough until it is nice and thin. Slice into even rectangular shapes (mine were about 2.5" x 3.5"). Set aside while we prepare the quick and easy filling.
Next, we start the Fluffernutter filling by making Dandies Marshmallow Fluff. As suggested on the recipe from their website, start by whipping the aquafaba until it starts to form fluffy peaks (I added a pinch of cream of tartar in to help it hold its shape). While it whips, place the marshmallows in a microwave safe bowl along with the coconut oil and pop them in the microwave, stirring in between 30 second intervals until completely melted. Add the melted marshmallows in with the fluffy aquafaba "meringue" and continue to whip until smooth. Add in 1/2 cup peanut butter until combined. Set aside.
Place half of the dough rectangles onto a baking sheet lined with parchment paper, about 1-2 inches apart (the other half of the rectangles will be the tops of the pop tarts). Spoon about a tablespoon of the Fluffernutter filling onto the middle of the rectangles. Using a little bit of cold water, dot your finger around the edge of the rectangles to help adhere them to the tops. What's next? You guessed it! Place the other half of the rectangles on top of the bottoms. Again, using a little bit of cold water, dot your finger around the edge of the rectangles to help seal them together. Using a fork, press along the edges to further the adhesion (and for maximum pastry chef flair). Using a toothpick, poke the tops of the pop tarts in a few places. Feel free to get creative. Next, brush a little bit of melted vegan butter on top of each pastry before placing them snugly in the oven. Bake for 20-25 minutes until the edges are slightly golden brown.
While they bake, prepare the delectable chocolate peanut butter glaze. In a mixing bowl, stir together the powdered sugar, 2 tablespoons cacao powder and 1 tablespoon peanut butter. Add in 2-3 tablespoons of water until it has reached the desired smooth consistency.
Once the pop tarts are out of the oven, spoon on a little of the chocolate peanut butter glaze and optionally top with some adorable Dandies Mini Marshmallows, to let everyone know that these aren't just ordinary homemade pop tarts. Enjoy!
2 cups all purpose flour
2/3 cup cold vegan butter sticks, diced (like Earth Balance)
pinch of salt
1 10 oz bag Dandies Marshmallows
1 teaspoon coconut oil
liquid from 1 can of chickpeas (aquafaba)
pinch of cream of tartar
1/2 cup peanut butter or sunflower seed butter + 1 tablespoon for glaze
2/3 cup powdered sugar
2 tablespoons cacao powder
ice cold water
1-2 tablespoons vegan butter, melted
Directions
Preheat the oven to 375°F. First, we will be making the simple pop tart pastry dough. Start off with 2 cups all purpose flour and a pinch of salt, and add in the 2/3 cup cold diced vegan butter. Use a fork or pastry cutter to help incorporate the butter into the flour. Add in 3-5 tablespoons of cold water until a kneadable (but not overly sticky) dough forms. On a floured surface, place your disc of dough down underneath a sheet of plastic wrap. The plastic will help to keep the dough from flaking and sticking to the rolling pin. Roll out the dough until it is nice and thin. Slice into even rectangular shapes (mine were about 2.5" x 3.5"). Set aside while we prepare the quick and easy filling.
Next, we start the Fluffernutter filling by making Dandies Marshmallow Fluff. As suggested on the recipe from their website, start by whipping the aquafaba until it starts to form fluffy peaks (I added a pinch of cream of tartar in to help it hold its shape). While it whips, place the marshmallows in a microwave safe bowl along with the coconut oil and pop them in the microwave, stirring in between 30 second intervals until completely melted. Add the melted marshmallows in with the fluffy aquafaba "meringue" and continue to whip until smooth. Add in 1/2 cup peanut butter until combined. Set aside.
Place half of the dough rectangles onto a baking sheet lined with parchment paper, about 1-2 inches apart (the other half of the rectangles will be the tops of the pop tarts). Spoon about a tablespoon of the Fluffernutter filling onto the middle of the rectangles. Using a little bit of cold water, dot your finger around the edge of the rectangles to help adhere them to the tops. What's next? You guessed it! Place the other half of the rectangles on top of the bottoms. Again, using a little bit of cold water, dot your finger around the edge of the rectangles to help seal them together. Using a fork, press along the edges to further the adhesion (and for maximum pastry chef flair). Using a toothpick, poke the tops of the pop tarts in a few places. Feel free to get creative. Next, brush a little bit of melted vegan butter on top of each pastry before placing them snugly in the oven. Bake for 20-25 minutes until the edges are slightly golden brown.
While they bake, prepare the delectable chocolate peanut butter glaze. In a mixing bowl, stir together the powdered sugar, 2 tablespoons cacao powder and 1 tablespoon peanut butter. Add in 2-3 tablespoons of water until it has reached the desired smooth consistency.
Once the pop tarts are out of the oven, spoon on a little of the chocolate peanut butter glaze and optionally top with some adorable Dandies Mini Marshmallows, to let everyone know that these aren't just ordinary homemade pop tarts. Enjoy!