Triple Chocolate Pop Tarts

Rich and fudgey pop tarts, but made gluten free, with wholesome ingredients, and low sugar, too!

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

Notes

Can use vegan butter stick to keep it dairy free

Triple Chocolate Pop Tarts

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

Notes

Can use vegan butter stick to keep it dairy free