Healthy Moon Pies

Why You’ll Love This Recipe

• Gluten-free and customizable with natural sweeteners and healthy flours.
• Homemade honey marshmallow filling that’s fluffy and naturally sweet.
• Rich dark chocolate coating with optional dairy-free and sugar-free options.
• Fun and nostalgic dessert made with wholesome ingredients.
• Perfect for sharing or special occasions.

Ingredients

Gluten-Free Graham Crackers

• 2 cups almond flour
• ½ cup arrowroot flour or cornstarch
• 2 tablespoons coconut sugar
• 1 teaspoon cinnamon
• 1 egg, beaten
• 6 tablespoons coconut oil, softened
• Pinch of salt

Honey Marshmallows (or store-bought alternative)

• ½ cup water, divided
• 1 tablespoon unflavored gelatin (or vegan gelatin if preferred)
• ½ cup honey (or maple syrup/agave syrup for vegan option)
• 2 teaspoons vanilla extract
• Pinch of salt

Chocolate Coating

• 10 oz dark chocolate chips (dairy-free or refined sugar-free if preferred)
• 1 teaspoon coconut oil

Directions

Make the Gluten-Free Graham Crackers

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix almond flour, arrowroot or cornstarch, coconut sugar, cinnamon, and salt.
3. Add beaten egg and softened coconut oil; mix until dough forms.
4. Roll dough between two sheets of parchment paper to about 1/8 inch thickness.
5. Cut into rounds or desired shapes. Place on baking sheet lined with parchment.
6. Bake for 10–12 minutes or until golden around edges. Let cool completely.

Prepare the Honey Marshmallow Filling

1. Sprinkle gelatin over ¼ cup water and let bloom for 5 minutes.
2. In a small saucepan, combine remaining ¼ cup water and honey (or syrup). Heat gently until warm but not boiling.
3. Remove from heat and stir in bloomed gelatin until dissolved.
4. Transfer mixture to a mixing bowl. Using a hand mixer, whip on high speed until fluffy and thick, about 5–7 minutes.
5. Beat in vanilla extract and pinch of salt.

Assemble the Moon Pies

1. Spread or pipe a generous layer of marshmallow filling onto the bottom of one graham cracker.
2. Top with a second cracker and gently press together.
3. Freeze assembled pies for 15–20 minutes to set the filling.

Make the Chocolate Coating

1. Melt dark chocolate chips and coconut oil together in a double boiler or microwave, stirring until smooth.
2. Dip each moon pie into the melted chocolate, coating fully. Use a fork to lift and tap off excess chocolate.
3. Place on parchment-lined tray and refrigerate until chocolate sets.

Servings and Timing

• Makes about 12 moon pies.
• Prep time: 30 minutes (plus chilling and baking).
• Total time: About 1.5 hours including chilling.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.
• Bring to room temperature before serving for best texture.

Variation

• Flavor the marshmallow filling: Add a teaspoon of orange zest or cinnamon for extra warmth.
• Use different nut flours: Substitute almond flour with hazelnut or cashew flour.
• Vegan version: Use vegan gelatin and maple or agave syrup; ensure chocolate is vegan.
• Add texture: Sprinkle crushed nuts or shredded coconut on the chocolate before it sets.

FAQs

Can I use store-bought marshmallows?

Yes, for a shortcut, you can use vegan or regular marshmallows melted down as filling.

Can I make these nut-free?

Try replacing almond flour with oat flour or a seed flour blend, but texture may vary.

How do I store leftover moon pies?

Keep them in the fridge in an airtight container; they stay fresh up to 5 days.

Can I freeze the moon pies?

Yes, freeze assembled and chocolate-coated pies for up to 1 month. Thaw before serving.

Is coconut oil necessary for the chocolate coating?

It helps thin the chocolate for smooth dipping but can be omitted if needed.

Conclusion

Healthy Moon Pies combine the nostalgic joy of a classic treat with wholesome, gluten-free ingredients and natural sweeteners. With a fluffy honey marshmallow filling and rich chocolate shell, these homemade delights satisfy your cravings while keeping things nourishing and fun.

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