Recreate the nostalgia of classic pop tarts with a gluten-free twist! These Gluten-Free Chocolate Pop Tarts are made with wholesome ingredients like almond flour, honey, and coconut oil, offering a healthier indulgence without compromising on taste. Filled with rich chocolate and topped with a luscious glaze, they’re perfect for breakfast, snacks, or dessert.
FAQs
Can I make these nut-free?
Yes, sunflower seed flour can be substituted for almond flour for a nut-free option.
How should I store these pop tarts?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I make them vegan?
You can replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan version.
Tips for Perfect Gluten-Free Chocolate Pop Tarts
Chill the Dough: Refrigerate the dough for 10-15 minutes to make it easier to roll out.
Prevent Filling Leaks: Don’t overfill the tarts, and seal the edges firmly with a fork.
Use Parchment Paper: Roll out the dough between two sheets of parchment paper to prevent sticking.
Gluten Free Chocolate Pop Tarts Ingredients
Almond Flour: High in healthy fats, protein, and low in carbs.
Honey: A natural sweetener that adds moisture.
Coconut Oil: Provides a flaky texture and healthy fats.
Cacao Powder: Packed with antioxidants and a deep chocolate flavor.
Egg: Binds the pastry and adds protein.
Coconut Cream: Adds creaminess and richness to the filling.
Chocolate: A satisfying source of antioxidants and indulgence.
Monkfruit Powdered Sugar: Keeps the glaze refined sugar-free.
Indulge in these gluten-free pop tarts and rediscover the joy of homemade pastries! If you make these pop tarts, I would love for you to tag @healthyholme in your Instagram stories so I can see!
Gluten Free Chocolate Pop Tarts
Ingredients
- 2 cups almond flour
- 2 tbsp honey
- 2 tbsp coconut oil, melted
- 2 tbsp cacao powder
- 1 egg
Filling:
- 1/4 cup coconut cream
- 1/3 cup chocolate, melted
Optional icing:
- 1/4 cup monk fruit powdered sugar
- 1 1/2 tsp cacao powder
- 2 1/2 tsp water
- 1 tbsp sprinkles
Instructions
- Preheat the oven to 350 degrees and mix together the coconut cream and melted chocolate, place in the fridge to thicken.
- Mix together the dough ingredients. On parchment paper, roll out the crust into a rectangle approximately 12 in by 9 in. Use a pizza cutter to create 8 rectangles.
- Add 1 tbsp of the filling onto 4 rectangles. Cover with the other 4 rectangles. Brush the edges with water to soften and then use a fork to seal closed (make sure to go through both layers or else the filling will seep out while baking).
- Bake for 11-13 minutes, or until the edges darken. While baking, mix together the icing ingredients (except confetti), if desired. Once cooled, spread on pop tarts and add confetti. Enjoy!
