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–+ servings

Hot Fudge Sundae Pop Tarts

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Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 6

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