Chocolate Pop Tarts
Chocolate Pop Tarts (Makes 5)
1 ¼ cup cold water
¾ cup grass-fed butter or coconut oil, solid, cut into pieces
4 tbs. maple syrup
1 tsp. vanilla
2 tbs. grass-fed butter melted
½ cup coconut milk full-fat
½ cup Chocolate chips
1 tbs. grass-fed butter
1 tsp. vanilla
Preheat the oven to 375.
In a medium mixing bowl, combine the cassava flour, coconut flour, and cacao powder. Next, add in the
cold water, grass-fed butter, maple syrup and vanilla. Work the dough with your hands until the butter is
well incorporated. The dough should resemble the texture of play-dough.
On a lined baking sheet, roll out the dough into a large rectangle. Measure 10 equal sized rectangles 3
inches wide by 4.5 inches in length and cut them out with a knife. You may need to re-roll the dough out
to create more rectangles Place in the fridge for at least 10 minutes.
In a small saucepan on medium heat, melt the coconut milk, chocolate chips, butter and vanilla. Once it
is well combined, place the filling into the fridge to cool down.
Pull the dough out of the fridge. Brush five of the rectangles with melted butter. These rectangles will be
the base of the pop tarts. Place one heaping tablespoon of the filling in the centre of the buttered
Place the unbuttered rectangle on top of the base rectangles. Using a fork, press down
around the sides to create a seal for the pop tarts. Bake in the oven for 20-24 minutes. Let them cool
after they have baked then use the remaining filling for icing. Top with sprinkles if desired.