Triple Chocolate Pop Tarts (Gluten Free)
Flaky, gluten-free chocolate pastries filled with rich chocolate fudge and topped with smooth chocolate frosting and sprinkles. Perfect for chocolate lovers seeking an indulgent homemade treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 pop tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chocolate Fudge Filling: cocoa powder, white sugar, milk, pinch of salt, chopped dark chocolate, unsalted butter
Chocolate Pie Dough: cold water, apple cider vinegar, plain gluten free flour blend, coconut flour, cocoa powder, xanthan gum, white sugar, cold unsalted butter
Chocolate Frosting: powdered sugar, cocoa powder, water, chocolate sprinkles
Instructions
- Make the chocolate fudge filling: In a saucepan, mix cocoa powder, sugar, milk, salt, and half the chopped chocolate. Heat until smooth, then remove from heat and stir in butter and remaining chocolate. Set aside to cool.
- Prepare the pie dough: Mix cold water and apple cider vinegar, place in freezer. Sift together dry ingredients. Add cold butter and combine until mixture has both fine and larger butter pieces.
- Add cold water mixture 2 tablespoons at a time, mixing until dough comes together. Shape into rectangle, wrap, and chill 1 hour.
- Roll out dough to about 3mm thick and cut into 16 rectangles (3 x 4 inches).
- Assemble pop tarts: Brush half the rectangles with egg wash around edges. Add a heaping tablespoon of fudge filling to center of each, top with another rectangle. Seal edges with fork, prick tops with toothpick.
- Bake: Preheat oven to 355°F (180°C). Bake 20–22 minutes until slightly golden. Cool slightly.
- Make frosting: Mix powdered sugar and cocoa powder. Add water gradually until drippable but holds shape.
- Decorate: Spread frosting over cooled pop tarts and top with chocolate sprinkles.
Notes
Add chopped hazelnuts or almonds for a nutty twist.
Use dairy-free butter and milk for a fully dairy-free version.
Swap cocoa in frosting for powdered milk or vanilla powder for a white chocolate glaze.
Add peppermint extract to filling or frosting for mint variation.
Add a layer of raspberry or cherry jam under fudge for a fruity contrast.
Store in airtight container for 3–4 days or freeze individually for up to a month. Reheat at 300°F for 5–7 minutes.
Nutrition
- Serving Size: 1 pop tart
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://chocolatecoveredamy.com/triple-chocolate-pop-tarts/
