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Healthy Moon Pies

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A healthier twist on classic moon pies featuring gluten-free graham crackers, fluffy homemade honey marshmallow filling, and a rich dark chocolate coating naturally sweetened and perfect for guilt-free indulgence.

Ingredients

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

½ cup water, divided

1 tablespoon unflavored gelatin (or vegan gelatin)

½ cup honey (or maple syrup/agave syrup for vegan option)

2 teaspoons vanilla extract

Pinch of salt

10 oz dark chocolate chips (dairy-free or refined sugar-free if preferred)

1 teaspoon coconut oil

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix almond flour, arrowroot/cornstarch, coconut sugar, cinnamon, and salt.
  3. Add beaten egg and softened coconut oil; mix until dough forms.
  4. Roll dough between parchment sheets to 1/8 inch thickness; cut into rounds or shapes.
  5. Bake 10–12 minutes until golden; cool completely.
  6. Bloom gelatin in ¼ cup water for 5 minutes.
  7. Heat remaining ¼ cup water and honey until warm (not boiling); stir in gelatin until dissolved.
  8. Whip mixture on high speed 5–7 minutes until fluffy; beat in vanilla and salt.
  9. Spread or pipe marshmallow filling onto one cracker; top with another; press gently.
  10. Freeze pies 15–20 minutes to set filling.
  11. Melt chocolate chips and coconut oil; dip pies to coat fully.
  12. Place on parchment and refrigerate until chocolate sets.

Notes

Add orange zest or cinnamon to marshmallow filling for flavor.

Substitute almond flour with hazelnut or cashew flour.

Use vegan gelatin and syrup for vegan version.

Sprinkle crushed nuts or shredded coconut on chocolate before it sets.

Coconut oil thins chocolate for smooth dipping but can be omitted.

Nutrition

Find it online: https://justsosavory.com/healthy-moon-pies/