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Are you ready for the ultimate throwback?
These chocolate pop tarts are a childhood classic reinvented!
Here are four reasons you’re going to want to make these right away:
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They’re vegan friendly
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They’re made with fibre-rich spelt flour
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They’re SUPER chocolatey…
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and they are drizzled in a sweet matcha frosting
HERE’S HOW TO MAKE THEM:
Preparation Time - 20 minutes
Cooking Time - 15 minutes
Servings - 6 - 8
INGREDIENTS NEEDED:
PASTRY
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280g spelt flour
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30g cocoa 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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Non-dairy milk for brushing
FILLING
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120g smooth almond butter
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2 tbsp cocoa powder
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2 tbsp maple syrup
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2 tbsp coconut oil, melted
FROSTING
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180g powdered sugar
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3-4 tbsp non-dairy milk or water
DIRECTIONS
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Mix together flour, cocoa powder and vegan butter/margarine in your food processor. Add water 1 tbsp at a time to form a soft pastry.
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Divide dough in half, roll each piece out to form a rectangle shape between two pieces of parchment paper.
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Ideally, cut into pieces approximately 5 inches long. Repeat with the remaining piece of pastry. Lay out on a baking tray lined with baking paper. Brush ½ of the pieces with non-dairy milk using a pastry brush.
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Mix together filling ingredients in a bowl. Add about 2 tsp worth of the filling, it will be a soft fudge consistency, into the center of the pieces of pastry that you have brushed with non-dairy milk. Lay the other pieces of pastry on top, press down right the way around the sides using a fork to seal in the filling. Brush each pop tart with non-dairy milk, create some air holes in the top of each using a toothpick and then place into the fridge for 20 -30 minutes.
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Preheat your oven to 180C (350F). Bake the pop tarts for 15 minutes.
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Allow to cool fully before icing.
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Mix together all icing ingredients in a bowl. Place 2 of icing on top of each pop tart and sprinkle with sprinkles or cacao nibs if desired. Store at room temperature for up to three days.
