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.

Split the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes to an hour.

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).

Remove one ball of dough from the refrigerator. With you hands, massage the dough until it starts to feel manageable. 

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. 

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.

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.

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.

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.

Freeze the tarts for several hours (I usually freeze them overnight).

Preheat the oven to 375 degrees F and bake the pop tarts for 25 minutes.

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.

Once the tarts are done baking, allow them to cool before frosting.

Frost the cooled pop tarts and sprinkle with optional sugar. Enjoy! Store leftovers tightly covered at room temperature for 5-7 days.