Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them.
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.
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.
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together the gluten free flour, coconut flour, cocoa powder, xanthan gum, salt and sugar.
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.
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.
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.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the chilled pie dough about 2 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).
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.
Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.
Allow to cool slightly.
Swirl a generous dollop of the marshmallow meringue on top of each pop tart, and decorate with chocolate shavings and sprinkles.
The hot chocolate pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.