Double Chocolate Pop Tarts

I grew up on enjoying pop tarts and they have so much nostalgia! The original ones are unfortunately not gluten free and made with poor quality ingredients so I decided to make my own healthier version. These double chocolate pop tarts are absolutely fabulous and look almost too cute to eat! They are made with a gluten, grain, egg, and refined sugar free chocolate crust which has the perfect texture. They are filled with a delicious chocolate date spread and also have a wonderful chocolate icing on top. I’m excited for you to make these!

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Why you will love these pop tarts

They are rich and chocolatey but aren’t overly sweet.
They are made with simple whole food ingredients and not heavily processed stuff.
They have a delightful chocolate date spread filling that has the perfect texture.
They are gluten, dairy, grain, and refined sugar free.
They bring joy and nostalgia.
They aren’t too complicated to make.

What you will need

Almond Flour – This is a great gluten free alternative baking flour to use that is higher in fiber and protein .

Tapioca Flour – Combining tapioca flour with almond flour makes the perfect pop tart texture! You could probably also use arrowroot flower.

Cacao Powder – Cacao powder is rich in antioxidants and polyphenols which help fight free radicals and oxidative

Maple Syrup – This is a great refined sugar free sweetener to use for the pop tart crust. I haven’t tested it with a granulated sugar like coconut sugar and the texture might not turn out the same.

Butter – You can use either vegan or grass fed butter.

Flax Egg – This is 1 tbsp ground flax mixed with 3 tbsp water. You could also use the Egg Replacer by Bob’s Red Mill.

Vanilla Extract – This adds a nice flavor to the pop tart crust.

Chocolate Date Spread – This is a fabulous filling for these pop tarts and it is a healthier refined sugar free option. I like this one here.

Chocolate Chips – I love the brand Hu Kitchen

Coconut Butter – Melting chocolate with some coconut butter makes the perfect icing glaze!

Coconut Oil – We will also melt a little coconut oil with the icing ingredients.

Natural Sprinkles – I think the rainbow sprinkles add a pretty touch of color to the pop tarts. You could also do chocolate ones instead.

How to make the double chocolate pop tarts

First, in a food processor, add the almond flour, tapioca flour, cacao powder, maple syrup, butter, vanilla extract, and flax egg. Process on “dough” mode or until a dough like consistency forms. Wrap up the pop tart dough and place it in the fridge for 1 hour.

Then once the dough has chilled, take it out of the fridge and divide it into 2 balls. Roll dough out between 2 pieces of parchment paper and use a rectangle cookie cutter or pizza cutter to make even rectangle shapes about 4″x3″ repeat until you have used up as much dough as you can. (If the dough gets too warm and breaks, put it in the freezer for a few minutes to firm up)

Next, place a few of the rectangle dough pieces on a parchment paper lined baking sheet(You will start with half of them and then they will be topped with the other half after filling.)Use either a piping bag or knife to add some of the chocolate date spread to make a filling for the pop tarts. Leave a little room on the edges of the dough for pressing. Carefully place the other half the rectangles on top and use a fork to press down all the edges.

Then, bake them at 350 degrees for 15 minutes. Once they are done let pop tarts cool down completely. Lastly, melt the chocolate chips, coconut oil, and coconut butter in a small sauce pan on the stove over low heat. Carefully drizzle the chocolate icing mixture over top the middle of the pop tarts and then add some rainbow sprinkles. Store them in the fridge and enjoy them during the week!

Other recipes you will enjoy

Berry Love Pop-Tarts

Chocolate Banana Bread Espresso Donuts

No Bake Sea Salt Protein Brownies

Double Chocolate Pop Tarts

colorfulsuperfoodie

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Prep Time 30

Cook Time 15

Chill time 1

Total Time 1 45

Course Baked Goods

Cuisine American

Servings 8 Pop Tarts

Equipment

1 Food Processor
baking sheet
Parchment paper
Rolling Pin
Fork

Ingredients

1 1/2 cups almond flour
1 1/2 cups tapioca flour
1/2 cup cacao powder
1/2 cup maple syrup
7 tbsp vegan or grass fed butter
1 flax egg(1 tsbp ground mixed with 3 tbsp water) or another egg substitute.
1 tsp vanilla extract
2/3 cup chocolate date spread
1/3 cup df chocolate chips
1/4 cup coconut butter
1 tsp coconut oil
Natural rainbow sprinkles

Instructions

In a food processor, add the almond flour, tapioca flour, cacao powder, maple syrup, butter, vanilla extract, and flax egg.
Process on "dough" mode or until a dough like consistency forms.
Wrap up the pop tart dough and place it in the fridge for 1 hour.
Once the dough has chilled, take it out of the fridge and divide it into 2 balls.
Roll dough out between 2 pieces of parchment paper and use a rectangle cookie cutter or pizza cutter to make even rectangle shapes about 4"x3" repeat until you have used up as much dough as you can. (If the dough gets too warm and breaks, put it in the freezer for a few minutes to firm up)
Place a few of the rectangle dough pieces on a parchment paper lined baking sheet(You will start with half of them and then they will be topped with the other half after filling.)Use either a piping bag or knife to add some of the chocolate date spread to make a filling for the pop tarts. Leave a little room on the edges of the dough for pressing.
Carefully place the other half the rectangles on top and use a fork to press down all the edges.
Bake them at 350 degrees for 15 minutes. Once done let them cool down completely.
Melt the chocolate chips, coconut oil, and coconut butter in a small sauce pan on the stove over low heat.
Carefully drizzle the chocolate icing mixture over top the middle of the pop tarts and then add some rainbow sprinkles. Store them in the fridge and enjoy them during the week!