#5under5: Gooey Marshmallow and Chocolate Bourbon Sweet Potato Pop Tarts
[Vegan]

To Make the Dough:

1. In a large mixing bowl, combine flour, and salt. Using a fork or your hands, cut the coconut oil into the flour. You still want large chunks – the mixture should look like sand.

2. Slowly dribble in water, until the mixture starts to come together. The dough should be pretty shaggy, don’t overwork it!

3. Wrap the dough in plastic and chill for at least 45 minutes.

To Make the Filling:

1. Combine all of the filling ingredients in a large mixing bowl and mix until well-incorporated. The mixture should be fairly thick and chunky. Taste for seasoning.

Assembly:

1. Preheat oven to 400°F.

2. On a clean surface dusted with flour, roll out the dough to 1/8-inch thickness. Cut out 5-8 large circles. (See if you can make any more with the dough scraps, if not just discard it.) Alternatively, you can use cookie cutters to make any shapes you like and press the dough together with some filling inside, like you would a ravioli.

3. Place about a 1/2-1 tablespoon amount of filling on the right side of the dough circle and place two marshmallow pieces on top. Fold the circle in half and pinch together with your fingers or the back of a fork. Poke some holes in the top with a fork or knife to create steam vents. Do this for each pie.

4. Arrange the pies on a baking tray and brush with melted coconut oil. Bake for 20 minutes, or until golden brown.