Chocolate Covered Strawberry Pop Tarts

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These homemade gluten-free pop tarts have major chocolate covered strawberry vibes all in a childhood classic pop tart! They have a delicious flaky crust stuffed with a sweet strawberry jam and a chocolate coating on top sprinkled with Purely Elizabeth grain-free granola. A batch of chocolate covered strawberry pop tarts is what your weekend needs!

This Chocolate Covered Strawberry Pop Tarts recipe is sponsored by Purely Elizabeth. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

Side view photo of completed Chocolate Covered Strawberry Pop Tarts arranged on parchment paper.  A small white bowl of melted chocolate sauce is in the background.  Several strawberries are scattered around.
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Overhead photo of completed Chocolate Covered Strawberry Pop Tarts arranged on parchment paper on a marble slab.  Several strawberries are scattered nearby.

What is a Chocolate Covered Strawberry Pop Tart?

I'm so glad you asked! There are 3 critical parts to a chocolate covered strawberry pop tart:

  1. A buttery and flaky crust. I'm talking golden-brown edges with a soft center that holds all the goods inside. Believe it or not, this crust here is gluten-free, vegan, and paleo-friendly!
  2. A sweet strawberry jam filling. This is the juicy part in the middle that is to.die.for. The best part about it is it's homemade and simple and easy to make with only 2 ingredients.
  3. Chocolate toppings. Ahh, the grand finale. You simply CANNOT skimp on the pop tart toppings. The great news is that you have options. You can top your pop tarts with melted dark chocolate or a rich hazelnut butter. You really bring it to the next level when you sprinkle Purely Elizabeth Chocolate Hazelnut Grain-Free Granola on top though.
Overhead photo of completed Chocolate Covered Strawberry Pop Tarts arranged on parchment paper.  A bag of Purely Elizabeth Grain Free Granola is laying nearby.

Why Purely Elizabeth Granola is the Best

Purely Elizabeth granola has been a favorite of mine for quite sometime. It's one of the cleanest granolas on the market, is a woman-owned business, and it tastes AMAZING. It's also not just toasted oats. They use a blend of superfoods like amaranth, quinoa, and chia seeds to make each batch of granola. Here are a couple other reasons why I love their products:

  • The granola is naturally sweetened with coconut sugar
  • They use gluten-free oats with all of their products
  • Instead of hydrogenated oils, the oats are toasted with coconut oil

You can check out all of their goods here!

Image of a single Chocolate Covered Strawberry Pop Tart on a gray plate with two strawberries placed nearby.  Two glasses of milk and a small white bowl of extra chocolate sauce can be seen in the background.

Gluten-free Chocolate Covered Strawberry Pop Tart Ingredients

These homemade pop tarts are made with high-quality and natural ingredients. The dough is super easy to make and handle and the jam is so simple you may want to add it to your toast for the week too!

almond flour

tapioca flour

coconut oil

maple syrup

strawberries

chia seeds

dark chocolate

Purely Elizabeth Chocolate Hazelnut Grain-free Granola

Process photo of the strawberry filling being mixed in a small white bowl with a spoon.
Process photo of the chocolate sauce being drizzled from above onto the top of the tart.

How to Make Gluten-free Pop Tart Crust

Making a homemade pop tart sounds intimidating right? Most likely due to the making of the pop tart crust. Trust me on this though, the dough is quite easy to make and with a few tricks (more on this below) you'll find that handling it is a breeze too.

There are a couple ways you can make the dough:

  • with a stand mixer
  • in a food processor
  • or use a mixing bowl with a spatula or wooden spoon

The key to making a gluten-free dough is to make sure it has enough moisture. When you take the gluten out of the flour, it removes some of the "stickiness". This is why a lot of gluten-free dough falls apart. We use a bit of tapioca starch to help with this aspect and it works great!

With that said, to make the dough start with your flours and salt in a bowl or food processor and slowly add in just 4 tablespoon solid coconut oil (if it started to melt, try sticking it in the fridge for a few minutes) and 2 tablespoon cold water. Also add the maple syrup in at this time. Then, mix or pulse together. If you don't see clumps of dough starting to form, add a tablespoon of each coconut oil and cold water and mix again until clumps form.

Once the dough begins to stick together, mix a couple more times until you can form one large ball of dough. Wrap the dough in cling wrap and place in the fridge (this makes it easier to roll out).

Overhead photo of three completed tarts arranged on parchment paper with several strawberries scattered around.  A bag of Purely Elizabeth granola and a small bowl of chocolate sauce can be seen at the top of the photo.

Tips on Handling the Gluten-free Dough

As I stated before, and you probably already know, gluten-free dough can be tricky. My number one tip is that these don't have to be PERFECT. Just do your best, that's the joy in home-baked goods! However, here are a few tips when handling it:

  • Roll out the dough on top of a piece of parchment paper. This makes it easy to just transfer the parchment paper directly onto a baking sheet to bake - no picking up the dough required!
  • Use tapioca flour or arrowroot starch when rolling out the dough. Start with just a few sprinkles but continue to add some if the dough is sticking to the rolling pin.
  • To cut the dough, trim your dough into a large rectangle. Slice the rectangle with a sharp knife in half both horizontally and vertically. This should give you 4 equal rectangles about the size of a pop tart!
  • When rolling out the other half of the dough (this half will be the tops of the pop tarts), again roll it out on parchment paper. When transferring the tops over to the baking sheet where the bottom piece and the jam are, either flip the parchment paper over on top of the baking sheet OR flip the dough over into the palm of your hand and then flip it on top of the pop tart. It won't work well if you try to peel the dough off the parchment paper.
Image of a single Chocolate Covered Strawberry Pop Tart on a gray plate.  Two glasses of milk and a bag of Purely Elizabeth granola are in the background.

The Homemade Strawberry Jam Filling

The filling is probably my favorite part because it's just so easy to whip up! To make, you need fresh and washed strawberries. I like to wash them right before I make the jam as the excess water helps in breaking up the berries. Which leads me to the first step in making homemade jam. Cut up the strawberries in half or fourths and place in a bowl. With the back of a fork, simply mash the strawberries leaving a few chunks. Next, stir in the chia seeds and let it sit for a couple minutes while the chia seeds soak up the moisture and the strawberries begin to thicken up.

I personally think the natural sweetness of the strawberries is perfect but if you prefer your jam on the sweeter side, feel free to stir in a touch of maple syrup or honey. And that's it! It's so simple I will keep some in the fridge and use it to spread on top of toast during the week!

Overhead photo of a single Chocolate Covered Strawberry Pop Tart on parchment paper with several strawberries sprinkled around.

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Recipe

Chocolate Covered Strawberry Pop Tarts

These homemade gluten-free pop tarts have major chocolate covered strawberry vibes all in a childhood classic pop tart! They have a delicious flaky crust stuffed with a sweet strawberry jam and a chocolate coating on top sprinkled with Purely Elizabeth grain-free granola. A batch of chocolate covered strawberry pop tarts is what your weekend needs!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5 Pop Tarts
Calories: 412kcal

Ingredients
  

For the Pop Tart Crust

  • 1 ⅓ cup almond flour
  • 1 cup tapioca flour - plus a little more for rolling out the dough
  • ¼ teaspoon sea salt
  • 4 - 5 tablespoon coconut oil - solid
  • 2 - 3 tablespoon cold water
  • 2 tablespoon maple syrup
  • 1 ½ cup fresh strawberries
  • 1 ½ tablespoon chia seeds
  • 1 egg or 1 tablespoon melted coconut oil for the "egg wash"

To top

Instructions

  • Preheat oven to 350. With a stand mixer or in a bowl with a wooden spoon or spatula, add the almond flour, tapioca, sea salt. Slowly add 4 tablespoon of the coconut oil, 2 tablespoon of cold water, and maple syrup. Mix until clumps of dough begin to form. If needed, add in another 1 tablespoon coconut oil and/or 1 tablespoon cold water until the dough forms a large ball. Place dough in fridge while you prepare the filling.
    1 ⅓ cup almond flour, 1 cup tapioca flour, ¼ teaspoon sea salt, 4 - 5 tablespoon coconut oil, 2 - 3 tablespoon cold water, 2 tablespoon maple syrup
  • For the filling, pulse the washed strawberries in a food processor, leaving a couple big chunks in the mix (you can also use the back of a fork to mash in a bowl). Stir in the chia seeds and set aside.
    1 ½ cup fresh strawberries, 1 ½ tablespoon chia seeds
  • Cut the dough in half and roll out into a large rectangle on a lightly floured surface until about ¼ inch in thickness. Trim the edges of the dough and cut in half both horizontally and vertically to make 4 rectangular pieces of dough. Transfer dough to a baking pan lined with parchment paper. Spread about 2 tablespoon of the strawberry jam in the middle. Repeat the same thing for the other half of the dough and place over top of each pop tart on the baking sheet. Brush the top of each pop tart with the egg (whisked) or melted coconut oil. With the back of a fork, press around the pop tart edges to "seal" it off then bake in oven for 10 - 12 minutes until the edges are crispy. Let cool.
    1 egg or 1 tablespoon melted coconut oil for the "egg wash"
  • Once cooled, drizzle either melted chocolate, hazelnut butter or spread of choice over top of each and sprinkle with Purely Elizabeth Chocolate Hazelnut Grain-free Granola and enjoy!
    ½ cup dark chocolate chips, 1 cup Purely Elizabeth Chocolate Hazelnut Grain-free Granola

Notes

*To store, place in an airtight container in the fridge for up to 5 days

Nutrition

Calories: 412kcal | Carbohydrates: 27g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 137mg | Potassium: 213mg | Fiber: 6g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 2mg
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