Hot Fudge Sundae Pop Tarts
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Hot Fudge Sundae Pop Tarts are gluten free, made with wholesome ingredients, and WAY less sugar than those packaged ones.
You’ll feel like a kid all over again with this homemade version!
Why You’ll Love These Hot Fudge Sundae Pop Tarts
- They’re gluten free, refined sugar free, & made with much cleaner ingredients than you’d find in store bought pop tarts
- The dough is pretty easy to work with
- You can use a vegan butter stick to keep these dairy free
- They are totally customizable with berry fillings, and other flavors, too! Scroll down to see the various other Pop Tart flavors I’ve made!
Serves: 6
Ingredients
- 1 1/4 cup Almond Flour
- 1 cup Tapioca Starch
- 2 Tbsp Cocoa Powder
- 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
- 1/2 tsp Pure Vanilla Extract
- 1 – 2 Tbsp Almond Milk
Process
- 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 ice, drizzle with melted chocolate and dye free sprinkles
- Enjoy!
- Can refrigerate or freeze pop tarts prior to frosting them
Variations for Dietary Preferences
- Dairy free – use a vegan butter stick in place of the butter
- I do not recommend using a different type of flour here. I have tried homemade pop tarts with gluten free 1:1 flour and with cassava flour and they were very dry in my opinion. The almond flour dough keeps these nice and dense!
- I haven’t tried, but a flax egg should work fine in place of the egg to keep fully vegan.
- Coconut sugar – can sub for brown sugar
- Powdered Monkfruit – can sub for organic powdered sugar
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!
If you give these Hot Fudge Sundae 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!
Ingredients
Dough Base
- 1 1/4 cup Almond Flour
- 1 cup Tapioca Starch
- 2 Tbsp Cocoa Powder
- 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
- 1/2 tsp Pure Vanilla Extract
- 1 – 2 Tbsp Almond Milk
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 ice, drizzle with melted chocolate and dye free sprinkles
- Enjoy!
- Can refrigerate or freeze pop tarts prior to frosting them
Is there a substitute for the powdered monkfruit sweetener? If so, would I use equal parts? Thanks!
Powdered sugar will also work here! You can also use a combination of melted coconut butter & pure maple syrup & a splash of vanilla to keep it refined sugar free