Now that I’ve successfully made cherry pop tarts and brown sugar pop tarts, there’s no reason not to make all of the variations. That being said, I give you my Chocolate Fudge Pop Tart recipe!
Since it was Valentine’s this week, I thought heart shaped pop tarts were a must! Aren’t they cute?!
I’m always excited when I make a new successful pop tart recipe, but I’m especially excited about this one. My cravings for pop tarts have never been more satisfied!
The pastry is made up of my go-to pie dough with an added touch of chocolate. It’s bold in dark chocolate flavor and is the perfect balance between flaky and buttery.
The filling is a chocolate lover’s dream come true; chocolaty, creamy and fudgy.
The frosting is a simple, but scrumptious, 2-ingredient chocolate ganache. All together, it’s the upgraded version of store-bought chocolate fudge pop tarts.
They’re definitely a must make! When you try them, don’t forget to share your results with me! Drop a comment below, rate the recipe and tag @bunnysbite on your Instagram and Facebook photos!
Enjoy!
Chocolate Fudge Pop Tart Hearts (V/GF)
These pop tarts are shockingly similar to my childhood favorite breakfast and snack, but they’re vegan, gluten-free and homemade which means they're way healthier for you and actually way tastier too!
Ingredients
Pastry
- 1 1/4 cups gluten free all-purpose flour (plus more for rolling dough)
- 1 1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp beet sugar
- 1/2 tsp chilled and solid
- 1 cup coconut oil (chilled and solid)
- 1/4 cup ice water
Chocolate Filling
- 1/4 cup unsweetened cocoa powder
- 1/3 cup coconut sugar
- 2/3 cup unsweetened non dairy milk (I used almond milk)
- 1/4 tsp salt
- 3/4 cup dark chocolate chips (divided)
- 2 tbsp vegan butter (I use Earth Balance)
- 2 tsp vanilla extract
Frosting
- 3/4 cup full fat coconut cream chilled overnight (only use cream part, not the liquid)
- 3/4 cup dark chocolate chips
Instructions
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In a food processor, combine both of the flours, cocoa powder, salt and sugar. Pulse until mixed. Chop up the chilled coconut oil and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water, and process until the dough forms into a ball.
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Split the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes to an hour.
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In the meantime, make the filling. In a medium saucepan, mix together the cocoa powder, coconut sugar, non dairy milk, salt and half of the chocolate over medium-high heat. Once melted, bring to a low boil and let cook for 5 minutes, stirring often. Remove from heat, add the remaining chocolate, vegan butter and vanilla, stir until melted. Set aside in the refrigerator to cool completely (it will start to thicken).
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Remove one ball of dough from the refrigerator. With you hands, massage the dough until it starts to feel manageable.
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Place the dough on a piece of parchment paper lightly dusted with flour. Place another piece of parchment paper on top of the dough. Roll it out until it’s about a 1/4-inch thick. You may need to add more flour to the surface as you go.
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With a 5” heart shaped cookie cutter, cut the rolled out dough into about 14 hearts. Transfer heart shaped dough to a parchment lined baking(s), leaving about an inch in between each other. Place in the refrigerator while you roll out the other ball of dough.
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With the second ball of dough, repeat the same rolling/cutting process you did with the first ball of dough. Transfer this set of hearts to another parchment paper lined baking sheet. Place in the refrigerator.
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Remove the FIRST set of heart shaped dough from the refrigerator. Top each on with 1 ½ tsp of the chocolate filling. Spread it evenly on the top of each heart, leaving about ½” of room around the edges.
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Remove second set of heart shaped dough from the refrigerator and top each frosted heart with a second sheet of dough. Gently seal the edges with your fingers.
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Freeze the tarts for several hours (I usually freeze them overnight).
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Preheat the oven to 375 degrees F and bake the pop tarts for 25 minutes.
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While they’re baking, make the frosting by melted the coconut cream with the chocolate chips together broiler-style method. Once melted and smooth, remove from heat and set aside in the refrigerator to thicken.
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Once the tarts are done baking, allow them to cool before frosting.
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Frost the cooled pop tarts and sprinkle with optional sugar. Enjoy! Store leftovers tightly covered at room temperature for 5-7 days.
If you like this recipe, then you’ll love my Chocolate Crusted Pumpkin Pie, Pecan Sweet Potato Pie and my Apple Pie Cups!
