• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

2.01.21

Frosted Chocolate Fudge Pop Tarts {Grain Free, Paleo}

Sharing is caring!

These frosted chocolate fudge pop tarts have passed all the tests!  Gooey dark chocolate fudge filling in a flaky grain free pastry crust topped with the perfect chocolate frosting. They’re family approved and great for a special weekend baking project! Grain free with paleo and dairy free options.

We’re kicking off February with chocolate (as I love to do every year!) And this isn’t just any chocolate recipe – it’s kind of a big deal.

Homemade chocolate fudge pop tarts, made gluten free and paleo!  Now, this is NOT a quick and easy recipe.

Nope, homemade pop tarts, paleo or not, are quite the baking project.  But of course it’s winter and since we’re all staying home even more than usual, baking projects are more than welcome on a lazy Saturday!

This recipe took me a total of three days to prep and test to get it just right, but I promise it won’t take you that long!

A lot of the time is spent chilling the dough, which you can easily do the day before to make the recipe easier to tackle.

Then it’s just a matter of working with the messy chocolate dough!  If you’ve worked with paleo doughs before, you won’t be in for any surprises here.  More on that process below.

What You Need to Make These Chocolate Fudge Pop Tarts

I broke the recipe into three parts – the dough for the pastry crust, the filling, and the frosting.  You’ll see the ingredients are relatively simple and if you’re a grain free baking pro, you probably have everything in your pantry!

Here’s everything you’ll need to make the pop tarts:

Dough:

  • blanched almond flour
  • tapioca flour
  • raw cacao powder, or unsweetened cocoa powder
  • fine sea salt
  • coconut sugar or maple sugar 
  • grass fed butter, cold, cut into pieces (use vegan butter or palm oil shortening for a dairy-free option)
  • eggs

Filling:

  • full fat coconut milk
  • bittersweet chocolate (I used 70%)
  • grass fed butterbutter (palm oil shortening or vegan butter for dairy-free)
  • pure vanilla extract
  • fine sea salt 

Frosting:

  • organic powdered sugar, or powdered maple sugar (see below)
  • raw cacao powder or unsweetened cocoa powder 
  • pure vanilla extract
  • dairy free milk of choice
  • bittersweet chocolate

How to Make The Pastry Crust

Prepare the dough for the pastry crust first, as it will need to chill for at least an hour and up to two days in advance.  

In the bowl of a food processor pulse all ingredients except for the eggs to create thick crumbs, then pulse/process in the eggs until a dough forms.

Gather dough with a spatula and divide into two equal parts. The dough will be sticky. Wrap each one in plastic wrap and flatten into discs, then chill for 1 hour or up to two days.

For the Filling

In a small saucepan, place the coconut milk and half of the chopped chocolate and heat over medium low heat, stirring constantly. 

Once melted and smooth, turn off the heat and stir in the remaining chopped chocolate and the butter. 

When it’s shiny and smooth, stir in the vanilla extract and salt.  Place the mixture in the refrigerator for 20 minutes while you roll out the dough (see below).

How to Assemble the Chocolate Fudge Pop Tarts

Preheat your oven to 350° F.  Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one disc of dough and sprinkle with more tapioca, then another piece of parchment. 

Roll out the dough slowly, starting from the center and moving outward, into a 9 x 12 “ rectangle (approximately), 1/8-1/4” thick.  If the dough becomes sticky, you can sprinkle with more tapioca.  You can use the heel of your hand to help spread the dough out as well.  Use a pizza cutter  or sharp knife to clean up the edges of the rectangle.

If dough becomes very soft or too sticky to work with at any point, chill in the freezer for 5 minutes before proceeding.

Using a pizza cutter, cut the dough into 9 rectangles, approximately 3 x 4”.  Line a large baking sheet (or 2) with a separate piece of parchment paper. 

Carefully place each rectangle on the baking sheet, 1-2” apart, then place the entire baking sheet in the freezer while you roll out the second disc of dough and cut into rectangles.

Place about 1 1/2 Tbsp of the chilled filling in the center of the 9 rectangles that were chilled.  Spread out just slightly so there’s a 1/2” border around each rectangle.  Carefully place a rectangle from the second disc of dough on top and lightly seal the edges with a fork.  

If any of the rectangles break while assembling, you can chill the dough and roll it again or flatten with your hands.  The pop tarts don’t have to look perfect!  In fact they can be any shape you’d like and will taste delicious regardless!

Bake in the preheated oven for 20 minutes, then remove from the oven and cool for 10 minutes on the baking sheet.  After 10 minutes, carefully transfer to wire racks to cool completely.  Using a thin wide spatula will help you transfer them without any breaking.

For the Frosting

While the pop tarts cook, make the chocolate icing/frosting.  In a medium bowl, whisk together the first 4 ingredients.  Once smooth, whisk in the melted chocolate.  

Sometimes the frosting will thicken too much when you stir in the chocolate.  It should be the consistency of a thick icing.  In this case, place the bowl in the microwave for about 10-20 seconds and stir again.  Once you have a good consistency, spoon the frosting over the top of the cooled pop tarts and spread it out as desired.  It will harden after about 20 minutes at room temperature.  

Store the pop tarts loosely covered at room temperature for up to 3 days, or covered in the refrigerator for up to one week.  You can also freeze them, tightly wrapped, and thaw in the refrigerator.  I don’t recommend heating them or toasting them after frosting!

How to Make These Chocolate Fudge Pop Tarts Paleo + Dairy Free

I give options throughout the recipe to make the pop tarts fully paleo and dairy free.  I do recommend that if you can use butter though, it’s my first choice for the dough!

If you have to be strictly dairy free, swap out the grass fed butter for palm oil shortening OR vegan butter.  Many vegan butters are not paleo, but use what works for your dietary needs and what you have available.

For a paleo dark or bittersweet chocolate that doesn’t use cane sugar, Hu Chocolate Bars or Hu Gems can be used instead of regular baking bars.

I decided to use organic powdered sugar for the frosting, but you can easily sub in powdered maple sugar or coconut sugar for a fully paleo option!

To make powdered maple or coconut sugar, blend or process your sugar in a high speed blender or food processor until it reaches a powdery consistency.

It can sometimes take awhile to get it really powdered, but it will work the same as traditional powdered sugar in the icing recipe, with a deeper flavor, especially if you use coconut sugar.

Are you getting excited yet for a fun (and seriously rewarding!) baking project?!  We’re about to bake the BEST paleo frosted chocolate fudge pop tarts – let’s go!

Frosted Chocolate Fudge Pop Tarts {Grain Free, Dairy Free}

These frosted chocolate fudge pop tarts have passed all the tests!  Gooey dark chocolate fudge filling in a flaky grain free pastry crust topped with the perfect chocolate frosting. They’re family approved and great for a special weekend baking project! Grain free with paleo and dairy free options. #paleo #cleaneating #poptarts #glutenfree #grainfree

Frosted Chocolate Fudge Pop Tarts {Grain Free, Dairy Free}

These frosted chocolate fudge pop tarts have passed all the tests!  Gooey dark chocolate fudge filling in a flaky grain free pastry crust topped with the perfect chocolate frosting. They’re family approved and great for a special weekend baking project! Grain free with paleo and dairy free options.
Author: Michele Rosen
Prep Time: 45 minutes
Cook Time: 25 minutes
Chilling Time: 2 hrs
Course: baking, Dessert
Cuisine: Chocolate, Gluten-free, grain free, Paleo
Keyword: chocolate, gluten free, paleo, pastry, pop tarts
Servings: 18 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.8 from 5 votes

Ingredients

Dough:

  • 2 cups blanched almond flour
  • 1 2/3 cups tapioca flour plus more for rolling the dough
  • 6 Tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 teaspoon fine sea salt
  • 1/4 cup coconut sugar or maple sugar
  • 1 cup + 2 tablespoons grass fed butter cold, cut into pieces (use vegan butter or palm oil shortening for a dairy-free option)
  • 2 eggs

Filling:

  • 1/2 cup full fat coconut milk
  • 4 oz bittersweet chocolate chopped (I used 70%)*
  • 1 tablespoon grass fed butter (palm oil shortening or vegan butter for dairy-free)
  • 1 teaspoon pure vanilla extract
  • Pinch fine sea salt

Frosting:

  • 1 1/2 cups organic powdered sugar or powdered maple sugar**
  • 3 tablespoons raw cacao powder
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons dairy free milk or milk of choice
  • 2 ounces bittersweet chocolate or dark chocolate melted

Instructions

Pastry Crust:

  1. Prepare the dough for the pastry crust first, as it will need to chill for at least an hour and up to two days in advance.
  2. In the bowl of a food processor pulse all ingredients except for the eggs to create thick crumbs, then pulse/process in the eggs until a dough forms.
  3. Gather dough with a spatula and divide into two equal parts. The dough will be sticky. Wrap each one in plastic wrap and flatten into discs, then chill for 1 hour or up to two days.

Filling:

  1. In a small saucepan, place the coconut milk and half of the chopped chocolate and heat over medium low heat, stirring constantly. Once melted and smooth, turn off the heat and stir in the remaining chopped chocolate and the butter. Once shiny and smooth, stir in the vanilla extract and salt. Place the mixture in the refrigerator for 20 minutes while you roll out the dough.

Assembling the pop tarts:

  1. Preheat your oven to 350° F.
  2. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one disc of dough and sprinkle with more tapioca, then another piece of parchment.
  3. Roll out the dough slowly, starting from the center and moving outward, into a 9 x 12 “ rectangle (approximately), 1/8-1/4” thick. If the dough becomes sticky, you can sprinkle with more tapioca. You can use the heel of your hand to help spread the dough out as well. Use a pizza cutter or sharp knife to clean up the edges of the rectangle.
  4. If dough becomes very soft or too sticky to work with at any point, chill in the freezer for 5 minutes before proceeding.
  5. Using a pizza cutter, cut the dough into 9 rectangles, approximately 3 x 4”. Line a large baking sheet (or 2) with a separate piece of parchment paper. Carefully place each rectangle on the baking sheet, 1-2” apart, then place the entire baking sheet in the freezer while you roll out the second disc of dough and cut into rectangles.
  6. Place about 1 1/2 Tbsp of the chilled filling in the center of the 9 rectangles that were chilled. Spread out just slightly so there’s a 1/2” border around each rectangle. Carefully place a rectangle from the second disc of dough on top and lightly seal the edges with a fork.
  7. If any of the rectangles break while assembling, you can chill the dough and roll it again or flatten with your hands. The pop tarts don’t have to look perfect! In fact they can be any shape you’d like and will taste delicious regardless!
  8. Bake in the preheated oven for 20 minutes, then remove from the oven and cool for 10 minutes on the baking sheet. After 10 minutes, carefully transfer to wire racks to cool completely. Using a thin wide spatula will help you transfer them without any breaking.

Frosting:

  1. While the pop tarts cook, make the chocolate icing/frosting. In a medium bowl, whisk together the first 4 ingredients. Once smooth, whisk in the melted chocolate.
  2. Sometimes the icing will thicken too much when you stir in the chocolate. In this case, place the bowl in the microwave for about 10-20 seconds and stir again. Once you have a good consistency, spoon the frosting over the top of the cooled pop tarts. The frosting will harden after about 20 minutes at room temperature.
  3. Store the pop tarts loosely covered at room temperature for up to 3 days, or covered in the refrigerator for up to one week. You can also freeze them, tightly wrapped, and thaw in the refrigerator. I don’t recommend heating them or toasting them after icing!

Recipe Notes

*To keep the chocolate paleo friendly, use Hu Kitchen gems or chopped Hu chocolate bars.
**To keep the chocolate frosting paleo, make powdered maple sugar by blending maple sugar in a food processor or high speed blender until you reach a powdery consistency.
***The dough can be tricky to work with because it gets sticky and can break easily. Feel free to re-chill it as needed and use additional tapioca flour while rolling it out. You can also shape the dough with your hands into whatever shape works!

****I used flaky sea salt in some of the photos which is SO delicious with the dark chocolate frosting!

Nutrition

Calories: 347kcal
Carbohydrates: 31g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Trans Fat: 1g
Cholesterol: 52mg
Sodium: 255mg
Potassium: 123mg
Fiber: 3g
Sugar: 15g
Vitamin A: 430IU
Vitamin C: 1mg
Calcium: 47mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo Treat Recipes?  Try One of These!

Homemade Strawberry Pop Tarts

Chocolate Pecan Pie

Apple Crumble Pie

Triple Chocolate Fudge Brownies

Chocolate Covered Cherry Brownies

Chocolate “Peanut” Butter Stuffed Brownies 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Paleo Double Chocolate Frosted Cupcakes {Nut-Free Option}
  • Chocolate Chip Cookie Dough Fudge Brownies {Grain Free & Paleo}
  • Chocolate Frosted Chocolate Chip Paleo Donuts {Nut Free}
Previous Post
Next Post

About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Tanya Goff says

    February 1, 2021 at 10:32 am

    My son has to avoid tree nuts. Is there a good substitute for the almond flour? I love your recipes!

    Reply
    • Holly T says

      February 1, 2021 at 11:33 pm

      Would regular flour work if I want to make these for someone who isn’t Paleo?

      Reply
      • Michele says

        February 5, 2021 at 12:34 pm

        Unfortunately the measurement isn’t the same. You would need less gluten free all purpose flour, for example. It might be more like 2 cups, though I’m not certain.

        Reply
  2. Charly Wiliamse says

    February 2, 2021 at 7:13 pm

    5 stars
    Informative article
    I was searching for this information on google

    Reply
  3. boxnovel says

    February 9, 2021 at 12:18 am

    4 stars
    I admit, I haven’t been to this site for a long time … however, This is an important topic that has helped to make people more aware of these issues.

    Reply

Leave a Comment Cancel reply

Recipe Rating




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

Primary Sidebar

Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest