Hot Fudge Sundae Pop Tarts (Edit recipe)

Gluten free, made with wholesome ingredients, and WAY less sugar than those packaged ones. You'll feel like a kid all over again with this homemade version!

15 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	333
Fat:	27 g
Carbohydrates:	31 g
Protein:	11 g
Cholesterol:	60 g
Sodium:	20 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

by colleenshealthylife

Serves: 6

Ingredients

1.25 cup Almond Flour
1 cup Tapioca Starch
2 Tbsp Cocoa Powder
1.5 Tbsp Coconut Sugar
9 Tbsp Unsalted Butter
1 whole Egg

Filling

Frosting

.5 cup Lakanto Powdered Monkfruit Sweetener
.5 tsp Pure Vanilla Extract
1 - 2 Tbsp Almond Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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