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!
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
- ½ cup dark chocolate chips melted (substitute hazelnut butter, icing, etc.)
- 1 cup Purely Elizabeth Chocolate Hazelnut Grain-free Granola
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