Chocolate Fudge Pop-Tarts

Grain-Free Chocolate Fudge Pop-Tarts

Gluten-Free, Grain-Free, Nut-Free, Egg-Free

Print Recipe

Chocolate fudge pop-tarts are the bittersweet, decadent breakfast of your dreams. That's right, pop-tarts are technically breakfast! But if that's not your style in the morning, no worries. These make great school snacks and even after-dinner desserts! Crisp crust, gooey filling, smooth icing. Let's be honest here, who can resist this much chocolatey goodness?!

Though there are a few moving parts to this recipe, the end result is a delicious better-for-you version of the beloved childhood classic. Your body will thank you for these irresistible grain-free delights!

Yield: 6 Pop-Tarts

Ingredients

Fudge Filling

• ¾ cup chocolate chips
• 1 Tablespoon butter
• 1 teaspoon vanilla extract
• 2 Tablespoons cocoa powder
• ⅓ cup heavy cream or coconut cream

Pop-Tart

• 1 cup Otto’s Naturals Cassava Flour
• ½ teaspoon sea salt
• 1 Tablespoon coconut sugar
• 1 ½ sticks (¾ cup) unsalted butter, cold and chunked
• ¼ cup ice water
• ¼ cup cocoa powder

Frosting

• ½ cup powdered sugar
• 1 Tablespoon cocoa powder
• 2 ½ teaspoons milk
  

Instructions

1. Make the fudge filling: In a small saucepan over medium heat, combine the heavy cream, cocoa powder, and ¼ cup of the chocolate chips. Stir for 5-8 minutes until the chocolate has melted and the mixture has thickened slightly. Remove from heat and stir in the remaining chocolate chips, butter, and vanilla. Stir until smooth. Transfer the mixture to a bowl and chill in the refrigerator for at least 30 minutes.
2. Make the poptarts: In a food processor, combine cassava flour, cocoa powder, salt, coconut sugar, and butter; pulsing briefly until butter is the size of peas, about 10 seconds. 
3. Add ice water, one tablespoon at a time, until just moistened and crumbly.
4. Transfer crumbly dough to a lightly floured work surface and shape into 2 discs. Wrap one in saran wrap and refrigerate while you work with the other. 
5. Divide disc evenly into 6 balls and flatten each to about ⅛-inch using the method of your choice. We prefer making rounds using our tortilla press and two pieces of parchment paper, but you can go old school and use a rolling pin if you prefer. Round or rectangle, it’s up to you! If doing rectangles, you’ll want to keep them to about 4x3-inches. Using a ruler helps.
6. Stack, separated with parchment, and refrigerate for at least 30 mins. Repeat with the second disc. 
7. After refrigeration, place half the dough pieces on a cookie sheet and fill with the thickened fudge filling, taking care to leave about ¼-inch on the perimeter for the dough to seal. 
8. Top with another piece of dough and seal the edges by crimping with a fork, ensuring your filling won’t escape. 
9. Poke a few tiny holes in the top with something like a toothpick to let steam escape during baking, this will keep the flaky factor high! 
10. Pop the now ready-to-bake tarts back into the refrigerator while your oven preheats. About 15-20 minutes. This will firm the pastry back up and ensure even baking. 
11. Bake for about 30-35 minutes at 350°F, turning the pan once halfway through. 
12. Allow to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely. They will be delicate until completely cool. 
13. Make the frosting: Whisk together the powdered sugar and cocoa powder. Add the milk. Whisk until smooth. If the frosting is too thick, add a little bit more milk. 
14. Frost the cooled poptarts and enjoy!