Triple Chocolate Pop Tarts! (Edit recipe)

colleenshealthylife

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Rich and fudgey pop tarts, but made gluten free, with wholesome ingredients, and low sugar, too!

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PREP TIME

15 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 6

Ingredients

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

Filling

Frosting

.5 cup Powdered Monkfruit Sweetener - Lakanto
1 Tbsp Cocoa Powder
2 - 3 Tbsp Almond Milk
1 Tbsp Sprinkles

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Process

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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

1. Process together almond flour, tapioca, cocoa, and butter
2. Add egg and process again
3. Gather dough into a ball, and wrap in plastic wrap in a disc shape
4. Refrigerate for 30 min
5. Make fudge filling by combing cocoa, sugar, milk, and half the chocolate over top stove, whisking to combine
6. Once warmed and combined removed from heat and add butter and remaining chocolate until melting
7. Set aside
8. 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
9. 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
10. Bake at 350 for 18-20 min
11. Allow to cool completely then frost
12. Enjoy!
13. Can refrigerate or freeze pop tarts prior to frosting them

Notes

Can use vegan butter stick to keep it dairy free

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	28 g
Carbohydrates:	32 g
Protein:	12 g
Cholesterol:	60 g
Sodium:	22 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.