Triple Chocolate Pop Tarts (Gluten Free)

Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate pop tarts. Yes, they are just as delicious as they sound – and gluten free to boot!

Close-up of a triple chocolate pop tart broken in half, with the fudgy chocolate filling oozing out.

No, you haven’t read that wrong. These are TRIPLE CHOCOLATE pop tarts!!! (Or maybe quadruple… I lost count, to be honest). They’re probably the most chocolatey thing I’ve ever made… and with my track record, that’s saying something.

If you love chocolate – these are the perfect dessert for you.
If you love pop tarts – these will blow your mind.
If you love both – try to refrain from eating your screen while you read this post.
You’ve been warned.

Overhead shot of triple chocolate pop tarts on a white surface, decorated with the chocolate frosting and chocolate sprinkles.

Can you tell that these chocolate pop tarts are REALLY EFFIN’ DELICIOUS? Because they are. Spectacularly so – as evidenced by my horrible overuse of all-caps and exclamation marks. I would apologise… but these little chocolate-packed pockets of deliciousness deserve it all.

Think I’m exaggerating? Think again.

The chocolate pie crust is gloriously buttery and flaky, with a slightly bitter cocoa undertone. It’s the jazzed-up version of my go-to gluten free pie crust, which I’ve used many times before.

The chocolate fudge filling is… pretty much what it says it is. Intensely chocolatey, so fudgy it’s actually gooey and pretty much every chocolate lover’s best dream ever.

The chocolate frosting adds another layer of chocolate deliciousness – it’s sweet and chocolatey and brings the whole dessert together.

Because there is no such thing as too much chocolate… we’ll add chocolate sprinkles. Because we can and it’s a really really good idea.

Triple chocolate pop tarts, decorated with the chocolate frosting and chocolate sprinkles.

THE CHOCOLATE FUDGE FILLING

The ingredients list is as simple as it is delicious:

  • cocoa powder
  • sugar
  • pinch of salt
  • milk
  • chopped chocolate
  • butter

With those ingredients… you know it’s gonna be good.

Making the chocolate fudge filling: the ingredients arranged on a light grey surface.

First, mix together cocoa powder, sugar, a pinch of salt, half the chocolate and milk, and heat it all until the chocolate dissolves and you get this gorgeous glossy gloop and you just want to shove your face in it. (True story, don’t judge.)

Making the chocolate fudge filling: adding the initial ingredients to a saucepan, and the mixture after heating.

Add in the butter and the rest of the chocolate and stir it in until it dissolves. Have a taste. Do a happy dance. Then hide it from yourself because that stuff is dangerous.

Making the chocolate fudge filling: adding the butter and the rest of the chopped chocolate, and allowing them to melt while stirring.

Making the chocolate fudge filling: the final product in an antique cup, being drizzled with a spoon.

As it cools down, the filling will firm up, which makes it perfect for stuffing pop tarts. (Meaning, you can stuff a whole mountain in there without being too concerned about pop tart leakage.)

MAKING THE CHOCOLATE POP TARTS

So we have the filling ready, and let’s say the chocolate pie dough is chilling in the fridge. (It’s the same gluten free pie dough I’ve used here and here, just with some cocoa powder added.)

Roll out the pie dough until it’s about 3 mm thick, and cut out 3 x 4 inch rectangles.

Making triple chocolate pop tarts: pop tart bottom rectangles arranged on a baking sheet.

Egg wash the edges of what will be the pop tarts bottoms. This will seal the two pop tart rectangles together and help prevent most leakage issues. Because there’s nothing more disappointing than biting into a pop tart… and finding it empty. *shudder*

Making triple chocolate pop tarts: egg washing the edges of pop tart bottoms.

Next, pile up the chocolate fudge filling. Be generous, but… don’t go overboard, mmkay? A nice heaped tablespoon should do it. (Okay, maybe two if you’re feeling extra brave.)

Making triple chocolate pop tarts: spooning the chocolate fudge filling onto the pop tart bottoms.

Prick the middle of what will eventually become the pop tart tops with a toothpick or fork. This lets the air escape during baking and prevents cracking. Because cracking leads to leakage. And we don’t want leakage. (Is this getting repetitive, or is it just me?)

Making triple chocolate pop tarts: pricking the top pie dough rectangles with a toothpick.

Pop the pricked pie dough rectangles over the chocolate fudge filling and press along the edges with your fingers to seal it tightly. You know why.

Making triple chocolate pop tarts: sealing the edges with wingers.

Finally, crimp the chocolate pop tart edges with a fork. Do I have to say it again? NO LEAKAGE. Leakage bad.

Making triple chocolate pop tarts: crimping the edges with a fork.

The pop tarts then bake in the oven for about 20 minutes. They’re going to smell amazing and, no, sticking your head in the oven probably isn’t a good idea. Once baked, they will be slightly puffed up and gloriously flaky. DA-YUM!

Making triple chocolate pop tarts: the pop tarts after baking.

THE CHOCOLATE FROSTING

The chocolate frosting couldn’t be easier to make: just mix together powdered sugar and cocoa powder, and then slowly add water, 1/2 tablespoon at a time, until you reach the perfect consistency.

The perfect consistency in this case means that the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.

Then, just spoon a bit of the frosting onto each pop tart. If you want them to be extra pretty, direct the “flow” of frosting with a spoon. (Nothing like a bit of controlled spontaneous beauty, is there?)

Making triple chocolate pop tarts: decorating with the chocolate frosting.

A scattering of chocolate sprinkles (because there wasn’t enough chocolate in there already, duh), and we’re done! These TRIPLE chocolate pop tarts… they’re stunning. And glorious. And really, really delicious. Seriously, just look at them!

Making triple chocolate pop tarts: scattering the chocolate sprinkles.

They are essentially chocolate on chocolate stuffed with chocolate… and with an additional sprinkling of chocolate for good measure. Now, what’s not to love about that?

Close-up of a triple chocolate pop tart broken in half, with the fudgy chocolate filling oozing out.

Triple Chocolate Pop Tarts (Gluten Free)

Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate pop tarts. Yes, they are just as delicious as they sound – and gluten free to boot!
Course Dessert
Cuisine Gluten Free
Keyword chocolate pop tarts, homemade pop tarts, how to make pop tarts, pop tart recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 55 minutes
Servings 8 pop tarts
Author Kat | The Loopy Whisk

Ingredients

For chocolate fudge filling:

  • 1/4 cup (30 g) cocoa powder
  • 1/4 cup (50 g) white sugar
  • 1/4 cup (60 mL) milk
  • pinch of salt
  • 3 1/2 oz (100 g) chopped dark chocolate, divided
  • 1/3 stick (40 g) unsalted butter

For chocolate pie dough:

  • 1 cup cold water
  • 2 tbsp apple cider vinegar
  • 2 cups (250 g) gluten free flour
  • 1/4 cup (25 g) coconut flour
  • 1/4 cup (30 g) cocoa powder
  • 1 tsp xanthan gum
  • 2 tbsp (25 g) white sugar
  • 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For chocolate frosting:

  • 1/2 cup (63 g) powdered sugar
  • 1/8 cup (15 g) cocoa powder
  • 2 - 2 1/2 tbsp water
  • chocolate sprinkles

Instructions

For chocolate fudge filling:

  1. In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

  2. Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

  3. Set aside. The chocolate fudge filling will firm up slightly while cooling.

For chocolate pie dough:

  1. In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
  2. Sift together the gluten free flour, coconut flour, cocoa powder, xanthan gum, salt and sugar.

  3. Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

  4. Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water. 

    The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

  5. Shape the chocolate pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

Assembling the chocolate pop tarts:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  2. Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).

  3. Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the chocolate fudge filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.

  4. Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.

  5. Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.

  6. Allow to cool slightly.

For the chocolate frosting:

  1. While the chocolate pop tarts are baking, make the chocolate frosting by mixing together the powdered sugar and cocoa powder. Add the water, 1/2 tablespoon at a time while stirring/whisking, until you get the right consistency. (The right consistency in this case means that the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.)

Decorating the pop tarts:

  1. Spread the frosting onto the slightly cooled pop tarts and decorate with chocolate sprinkles.

  2. Enjoy!

Storage:

  1. The gluten free triple chocolate pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.

Triple Chocolate Pop Tarts (Gluten Free) - Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate gluten free pop tarts. With a delicious chocolate gluten free pie dough, a chocolate fudge centre and a chocolate frosting. Gluten free pie crust recipe. Chocolate dessert recipe. Gluten free desserts. Gluten free recipes. Homemade pop tarts. Pop tart flavours. #poptart #poptarts #glutenfree #chocolate #dessert #recipe Triple Chocolate Pop Tarts (Gluten Free) - Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate gluten free pop tarts. With a delicious chocolate gluten free pie dough, a chocolate fudge centre and a chocolate frosting. Gluten free pie crust recipe. Chocolate dessert recipe. Gluten free desserts. Gluten free recipes. Homemade pop tarts. Pop tart flavours. #poptart #poptarts #glutenfree #chocolate #dessert #recipe Triple Chocolate Pop Tarts (Gluten Free) - Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate gluten free pop tarts. With a delicious chocolate gluten free pie dough, a chocolate fudge centre and a chocolate frosting. Gluten free pie crust recipe. Chocolate dessert recipe. Gluten free desserts. Gluten free recipes. Homemade pop tarts. Pop tart flavours. #poptart #poptarts #glutenfree #chocolate #dessert #recipe

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.