Gluten Free Vegan Chocolate Pop Tarts.
These gluten free vegan chocolate pop tarts are so delicious. A flaky crust, fudgy filling, and sweet icing combine to make the perfect breakfast treat.
Ingredients
Chocolate crust:
- 1 ¼ cups gluten free flour
- 2 ½ Tablespoons unsweetened cocoa powder
- 1 Tablespoon organic cane sugar
- ½ cup vegan buttery spread
- 2 Tablespoons water
Chocolate fudge filling:
- 2 Tablespoons unsweetened cocoa powder
- ⅓ cup full fat coconut cream You can use coconut cream, or scoop the cream off a can of full fat coconut milk.
- ¾ cup dairy free mini chocolate chips
Chocolate frosting:
- 1 cup powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 Tablespoons water
Topping:
- coarse salt optional
- pearl sugar optional
Instructions
Make the crust:
- Place the gluten free flour, unsweetened cocoa powder, sugar, and vegan buttery spread in a bowl. Use your fingers or a pastry cutter to incorporate the buttery spread into the flour. The mixture should resemble coarse crumbs.
- Drizzle the water into the mixture and gently stir until it comes together. Add a little more water if needed. Pat the dough into a disc and wrap in plastic wrap.
- Refrigerate the dough for one hour. Meanwhile, make the fudge filling.
- Place the coconut cream, unsweetened cocoa powder, and chocolate chips in a small saucepan. Heat over low heat until smooth and melted. Take the pan off the heat and set it aside to cool.
Assemble the pop tarts:
- Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
- Dust a rolling surface and a rolling pin with gluten free flour. Place the chilled dough on the floured surface, and roll it out to a thickness of about ⅛ inch.
- Use a sharp knife to cut the dough into rectangles that are about 2.5 inches by 4 inches.
- Place 5 rectangles on the cookie sheet. Put a spoonful of filling on each rectangle, and use a spoon to spread the filling out a little bit. You will have some leftover filling.
- Roll out the rest of the dough and cut out 5 more rectangles. Place on top of the filled pop tarts, and use a fork to crimp the edges.
- Bake at 400 degrees for 16-20 minutes. Let the pop tarts cool for at least 15 minutes on the pan.
Make the chocolate frosting:
- Place the powdered sugar and cocoa powder in a bowl, and add the vanilla extract and water. Mix on medium speed until smooth.
- Once the pop tarts are cool, spoon the frosting over them. Sprinkle coarse salt or sugar on top if you like. Let the pop tarts sit for about 10 minutes so that the frosting hardens. Enjoy!
Notes
This recipe makes 5 pop tarts. Nutrition facts are for one pop tart.
Store in an airtight container. They should stay fresh for about 4 days.
If you need to toast these the next day, I recommend heating them in a toaster oven. Watch them closely so they don't burn. A standard toaster would not be the best choice, I think they might fall apart in there.
Leftover fudge filling can be heated up and served over ice cream.
Nutrition
Calories: 385kcalCarbohydrates: 69gProtein: 6gFat: 14gSaturated Fat: 9gSodium: 5mgPotassium: 134mgFiber: 7gSugar: 40gVitamin C: 1mgCalcium: 67mgIron: 4mg
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