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!
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!
Notes
*These will not work in a toaster but you can warm them up in a toaster oven for a minute if you'd prefer.