Triple Chocolate Pop Tarts

These Triple Chocolate Pop Tarts are so ich and fudgey, but made gluten free, with wholesome ingredients, and low sugar, too!

You’ll feel like a kid all over again with this homemade version!

Serves: 6

Ingredients

• 1 1/4 cup Almond Flour
• 1 cup Tapioca Starch
• 2 Tbsp Cacao Powder, Raw
• 1 1/2 Tbsp Coconut Sugar
• 9 Tbsp Butter, Unsalted
• 1 whole Egg
• 1/4 cup Cocoa Powder
• 1/4 cup Coconut Sugar
• 1/4 cup Almond Milk
• 3 1/2 oz Dark Chocolate
• 3 Tbsp Butter, Unsalted
• 1/2 cup Powdered Monkfruit Sweetener
• 1 Tbsp Cocoa Powder
• 2 – 3 Tbsp Almond Milk
• 1 Tbsp Sprinkles

Process

1. Process together almond flour, tapioca, cocoa, and butter
2. Add egg and process again
3. Gather dough into a ball, and wrap in plastic wrap in a disc shape
4. Refrigerate for 30 min
5. Make fudge filling by combing cocoa, sugar, milk, and half the chocolate over top stove, whisking to combine
6. Once warmed and combined removed from heat and add butter and remaining chocolate until melting
7. Set aside
8. Roll dough out on a flour dusted surface into a large rectangle. Use a pizza cutter to cut off misshaped edges and reroll that dough if desired. Should get 10-12 small rectangles
9. Place fudge filling in the center of half, cover with another rectangle of dough, use a fork to press edges together, and a few holes on top
10. Bake at 350 for 18-20 min
11. Allow to cool completely then frost
12. Enjoy!
13. Can refrigerate or freeze pop tarts prior to frosting them

I used to be SO intimidated by homemade Pop Tarts.

Now that I’ve tried one, and nailed the base, it’s so simple to throw together and to mix it up with different flavors and fillings, too!

More Homemade Pop Tarts You’ll Love!

Peanut Butter and Jelly Pop Tarts

Frosted Cinnamon Brown Sugar Protein Pop Tarts

Hot Fudge Sundae Pop Tarts

Frosted Pop-Tart Cookies

Frosted Brown Sugar Cinnamon Pop Tart Cookie Bars

Cookie Dough Frosted Pop Tart Cookie Bars

If you give these gluten free Triple Chocolate Pop Tarts a try I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!

Triple Chocolate Pop Tarts

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Servings: 6

Ingredients

Dough Base

• 1 1/4 cup Almond Flour
• 1 cup Tapioca Starch
• 2 Tbsp Cacao Powder Raw
• 1 1/2 Tbsp Coconut Sugar
• 9 Tbsp Butter Unsalted
• 1 whole Egg

Filling

• 1/4 cup Cocoa Powder
• 1/4 cup Coconut Sugar
• 1/4 cup Almond Milk
• 3 1/2 oz Dark Chocolate
• 3 Tbsp Butter Unsalted

Frosting

• 1/2 cup Powdered Monkfruit Sweetener – Lakanto
• 1 Tbsp Cocoa Powder
• 2 – 3 Tbsp Almond Milk
• 1 Tbsp Sprinkles

Instructions

• Process together almond flour, tapioca, cocoa, and butter
• Add egg and process again
• Gather dough into a ball, and wrap in plastic wrap in a disc shape
• Refrigerate for 30 min
• Make fudge filling by combing cocoa, sugar, milk, and half the chocolate over top stove, whisking to combine
• Once warmed and combined removed from heat and add butter and remaining chocolate until melting
• Set aside
• Roll dough out on a flour dusted surface into a large rectangle. Use a pizza cutter to cut off misshaped edges and reroll that dough if desired. Should get 10-12 small rectangles
• Place fudge filling in the center of half, cover with another rectangle of dough, use a fork to press edges together, and a few holes on top
• Bake at 350 for 18-20 min
• Allow to cool completely then frost
• Enjoy!
• Can refrigerate or freeze pop tarts prior to frosting them

Video

Notes

Can use vegan butter stick to keep it dairy free