Ready for a blast from the past that’s truly memorable?
These chocolate pop tarts are a childhood classic with a twist!
Here are four reasons why you will want to make these ASAP:
- They’re vegan-friendly
- They’re made with fiber-rich spelt flour
- They’re SUPER chocolatey…
- and they’re topped with a sweet matcha glaze.
HERE’S HOW TO MAKE THEM:
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6-8
INGREDIENTS YOU’LL NEED:
PASTRY
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280g spelt flour
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30g cacao powder
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220g chilled vegan butter/margarine
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Up to 125ml cold water, add 1 tbsp at a time
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Plant milk for brushing
FILLING
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120g creamy almond butter
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2 tbsp cacao powder
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2 tbsp maple syrup
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2 tbsp melted coconut oil
ICING
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180g icing sugar
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3-4 tbsp plant milk or water
DIRECTIONS
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Pulse the flour, cacao powder and vegan butter/margarine in a food processor. Add the water 1 tbsp at a time until you achieve a soft dough.
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Divide the dough in half and roll each half out between two sheets of parchment paper until it forms a rectangle.
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Ideally, cut your pastry into pieces roughly 12cm long. Repeat with the remaining pastry piece. Lay the pieces on a parchment-lined baking tray. Brush half the pieces with plant milk using a pastry brush.
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Stir the filling ingredients together in a bowl. Dollop approx. 2 tsp of the filling, which will have a soft fudge-like consistency, into the center of the pastry pieces that you have brushed with plant milk. Lay the other pastry pieces on top and press the edges firmly with a fork to seal the filling inside. Brush each pop tart with plant milk, poke tiny holes in the surface with a toothpick, and refrigerate for 20-30 minutes.
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Preheat oven to 180°C (350°F). Bake the pop tarts for 15 minutes.
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Allow to cool completely before icing.
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Stir all icing ingredients together in a bowl. Spread 2cm of icing on each pop tart and, if desired, sprinkle with colorful sprinkles or cacao nibs. Store at room temperature for up to three days.
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