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