Gluten-Free Chocolate Pop Tarts

Make sure to save this recipe, these Gluten-Free Chocolate Pop Tarts are sure to be a hit at home! Made with almond flour, Natural Cocoa Powder and a subtly sweet dark chocolate filling. Dress them up for any season with some festive sprinkles!

Author

Stephanie Niemis

Cook Time

11-13 minutes

Servings

4 Pop Tarts

Category

Easy

Ingredients

• 2 Cups White Almond Flour
• 2 Tbsp honey
• 2 Tbsp coconut oil, melted
• 2 Tbsp Luker Natural Cocoa Powder 22-24%
• 1 Whole egg
• ¼ Cup coconut cream
• ⅓ Cup Perú 72% Dark Chocolate, melted *See recipe notes
• ¼ Cup monkfruit powdered sugar
• 1 ½ Tsp Luker Natural Cocoa Powder 22-24%
• 2 ½ Tsp water
• 1 Tbsp Orange sprinkles (optional)

Directions

1. Preheat the oven to 350°F.
2. Whisk together the coconut cream and melted Perú Dark Chocolate. Place in the refrigerator to thicken.
3. In a stand mixer, mix together the dough ingredients (white almond flour, honey, melted coconut oil, Natural Cocoa Powder and egg).
4. On parchment paper, roll out the crust into a rectangle, approximately 12” x 9”. Use a pizza cutter to create 8 rectangles.
5. Add 1 tbsp of the dark chocolate filling to the center of 4 of the rectangles.
6. Cover the 4 chocolate filled rectangles with the other 4 rectangles. Brush the outside edges with water to soften and then use a fork to seal closed. **See recipe notes
7. Bake for 11-13 minutes, or until the edges darken. Allow to cool before decorating with icing and sprinkles.
8. Mix together the monkfruit powdered sugar, Luker Natural Cocoa Powder and water.
9. Once pop tarts are cool, spread the cocoa icing mixture on top of the pop tarts. Cover with your favorite festive sprinkles and serve!