Chocolate Pop Tart
Experience all the tastes and textures of your favorite childhood breakfast treat in this delicious homemade chocolate fudge pop tarts recipe! Made with flaky pie dough, a rich chocolate center, and a chocolate sugar glaze, this sweet breakfast recipe is nut-free, dairy-free, and gluten-free-friendly, and even better than storebought!
Homemade Chocolate Fudge Pop Tarts
Pop tarts were my favorite breakfast growing up! We didn’t get them often, but I was always so excited when we did. That said, I still love them just as much as an adult.
However, now, instead of opening up that silver wrapper, as nostalgic as it is, I make better-for-you homemade pop tarts instead. Flaky on the outside, soft in the center, and bursting with sweet chocolate flavor, they’re even better than the original.
Plus, with a few simple swaps, they’re easy to make gluten-free, dairy-free, and egg-free, too. Loved by both kids and adults, the only problem is that they never last long!
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Chocolate Pop Tart Ingredients and Notes
Filling
- Chocolate SunButter - The star of the show! This creates the bold chocolate flavor we want while keeping the chocolate pop tarts free from nuts. I recommend using the no-sugar-added sunflower butter, but any flavor will work. Just make sure it's the creamy style and not chunky.
- Coconut milk - This creates a smooth filling without diluting the flavor. Make sure to use canned full-fat coconut milk, not liquid varieties.
- Cocoa powder - Used to further enhance the chocolate flavor. Make sure your cocoa powder is unsweetened.
- Vanilla extract - Use high-quality pure vanilla extract to enhance the overall flavor of the filling.
Pop Tart
- Pie dough - Use store-bought or homemade pie crust, opting for gluten-free varieties if needed.
- Egg - This is optional, but whisked egg is used as an egg wash, creating a beautiful golden brown exterior.
Icing
- Chocolate SunButter - Carries on the chocolate theme.
- Powdered sugar - This is the base of the icing. Swap this for powdered monk fruit if desired.
- Cocoa powder - For an even bolder double chocolate taste.
- Milk - Used to thin out the icing. Any kind of dairy or non-dairy milk you have on hand will work.
- Vanilla extract - Enhances the flavor, adding a delicious vanilla taste.
How to Make Chocolate Pop Tarts from Scratch
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the filling. Add the Chocolate SunButter, coconut milk, and cocoa powder to a pot over low heat on the stove. Continue to stir the pot until the SunButter is melted and the cocoa powder is dissolved. The mixture should be a pudding-like consistency! Remove the pot from the heat, stir in the vanilla, and set the mixture aside.
Step 2: Prepare the dough. Roll out both pie sheets on a lightly floured surface until they’re roughly 8x16-inch rectangles. Then, transfer one of the sheets of dough to a baking sheet lined with parchment paper.
Step 3: Layer. Spread the filling on top, leaving about a half inch of space around the edges. Then, carefully place the second sheet of pie dough on top so the edges overlap.
Step 4: Crimp. Use a sharp knife to trim around the sides of the dough as needed. Next, use a fork to press down around the sides and seal the giant pop tart.
Step 5: Add the egg wash. Poke a few holes in the middle of the pop tart so air can escape as it bakes. Then, whisk the egg in a bowl, and brush it over the entire pastry, if desired.
Step 6: Bake. Transfer the baking sheet to a preheated oven, and bake until the dough is golden brown. Set it aside to cool.
Step 7: Add the icing. Once the chocolate pop tart is cool, whisk the Chocolate SunButter, powdered sugar, cocoa powder, milk, and vanilla extract in a bowl until smooth. Gently spread the mixture over the pop tart, leaving some room around the edges. Add a sprinkle of flaky sea salt, and allow the icing to set.
Step 8: Serve. Slice the giant chocolate fudge pop tart into pieces, and enjoy!
Expert Tips
- Roll the dough out on a piece of parchment paper. This makes transferring it a lot easier!
- Make sure to leave about an inch around the edges of the crust when spreading the filling. This leaves enough room to “seal” the pop tarts with the classic fork indentations.
- Be careful not to overstuff the chocolate pop tarts with the filling. If you add too much, you won’t be able to seal the crust, and it will ooze out and burn as it bakes.
- Adjust the icing consistency so that it’s easy to spread. If the icing is too thin, add another sprinkle of powdered sugar. If it’s too thick, add a small splash of milk.
- Let the pop tarts cool slightly before adding the icing so the icing doesn't melt.
Frequently Asked Questions
Yes, simply follow the steps as directed, and slice the dough into 3x4-inch rectangles after rolling. Fill half the rectangles with the filling, leaving space around the edges. Then, place the remaining dough pieces on top, crimp the edges, and poke holes in the top. Bake until golden, checking for doneness after ten minutes. Then, let the chocolate pop tarts cool, and add the icing as usual.
Stored in an airtight container, leftover pop tarts will stay fresh at room temperature for 1-2 days or in the fridge for up to 4 days. Wrap each pop tart in plastic wrap, or place a sheet of parchment paper between each piece to prevent them from clumping.
Yes, prepare the pop tarts as directed, stopping just before baking. Then, freeze the pop tarts on a baking pan. Wrap each pop tart in parchment paper or plastic warp, and transfer them to a freezer-safe container or sealable bag. Freeze for up to 3 months. Thaw at room temperature, and bake as directed.
For more pop tart recipes, check out my:
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Recipe
Chocolate Pop Tarts
Equipment
- 1 Medium-Sized Pot
- 1 Rolling Pin
- 1 Small Mixing Bowl
Ingredients
For the filling
- ¼ cup Chocolate SunButter
- ⅓ cup coconut milk - full fat
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla extract
For the pop tart
- 2 sheets pie dough - use gluten free if needed
- 1 egg - for egg wash, optional
For the icing
- 1 tablespoon Chocolate SunButter
- 1 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 - 2 tablespoon milk of choice
- 1 teaspoon vanilla extract
- Flaky sea salt - optional
Instructions
- Prepare the filling by adding the Chocolate SunButter, coconut milk, and cocoa powder to a pot over low heat on the stove. Continue to stir the pot until the SunButter is melted and the cocoa powder is dissolved. The mixture should be a pudding-like consistency. Remove the pot from the heat and stir in the vanilla. Set aside to cool slightly.¼ cup Chocolate SunButter, ⅓ cup coconut milk, 2 tablespoon cocoa powder, 1 teaspoon vanilla extract
- Preheat the oven to 400 F. On a lightly floured surface, roll out both pie sheets to about an 8 X 16 inch rectangle. Transfer one of the sheets to a baking sheet lined with parchment paper. Spread the filling on top, leaving about a half inch of space around the edges. Carefully place the other sheet of pie dough over top so it overlaps. Use a sharp knife to trim around the sides if needed. With a fork, press down around all sides of the giant pop tart to seal it together. Poke a few holes in the middle of the pop tart so air can escape. Whisk an egg in a bowl for the egg wash (optional) and brush over the entire pop tart. Bake the pop tart in the oven for 15 - 20 minutes until golden brown. Allow it to cool down off to the side.2 sheets pie dough - use gluten free if needed, 1 egg
- Once the pop tart has cooled down, prepare the icing by mixing together the Chocolate SunButter, powdered sugar, cocoa powder, milk, and vanilla extract in a bowl until smooth. You’re looking for a glue-like consistency. If the icing is too thin, add another sprinkle of powdered sugar. If it’s too thick, add a small splash of milk. Gently spread the icing over the top of the pop tart, leaving some room around the edges. Sprinkle some flaky sea salt over top and allow the icing to set for a few minutes before slicing into pieces.1 tablespoon Chocolate SunButter, 1 cup powdered sugar, 1 tablespoon cocoa powder, 1 - 2 tablespoon milk of choice, 1 teaspoon vanilla extract, Flaky sea salt
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