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These Chocolate Cashew Butter & Jelly Pop Tarts are made with a flaky vegan and paleo crust and stuffed with cashew butter, raspberry jelly, and chopped Hu Kitchen chocolate. You’re going to go nuts for these paleo & vegan copycat of your favorite childhood treat!

Chocolate Cashew Butter & Jelly Pop Tarts

  • Author: Bakerita | Rachel Conners
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 75 minutes
  • Yield: 4 Pop Tarts 1x
  • Category: Breakfast, Dessert, Snack

Description

These Chocolate Cashew Butter & Jelly Pop Tarts are made with a flaky vegan and paleo crust and stuffed with cashew butter, raspberry jelly, and chopped d chocolate. You’re going to go nuts for these paleo & vegan copycat of your favorite childhood treat!


Ingredients

Scale

For the crust

  • 1 cup (96g) blanched almond flour
  • ¾ cup (105g) cassava flour
  • 6 tablespoons (75g) coconut oil, cool enough to be firm and scoopable
  • 3 tablespoons ground flax seeds
  • 2 tablespoons coconut sugar
  • ¼ teaspoon kosher salt
  • 3 to 5 tablespoons cold water

For the filling

  • ¼ cup cashew butter
  • ¼ cup raspberry jam
  • 1 Hu Kitchen Cashew Butter & Raspberry Jelly Filled Chocolate Bar, chopped

For the topping

  • ½ Hu Kitchen Cashew Butter & Raspberry Jelly Filled Chocolate Bar, chopped
  • Sprinkles, to garnish

Instructions

For the crust

  1. Combine the almond flour, cassava flour, ground flax, coconut sugar, and salt in a food processor or in a mixing bowl. Add in the coconut oil. Pulse or blend with a pastry blender until there’s only very small bits of coconut oil remaining and it resembles a course meal.
  2. Add 3 tablespoons cold water and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. Add additional water if needed to bring it together, just enough to bring the dough together into a ball.
  3. Place the dough on top of a piece of parchment paper that’s been dusted with cassava flour. Dust the top of the dough with more cassava flour and roll into a large rectangle, about 8″ by 12”, a little less than ¼-inch thick. You can place another sheet of parchment paper on top of the dough to roll it out to help with sticking, if desired.
  4. Cut the 12” side into 4 equal pieces (3” each), and then cut down the middle lengthwise, for a total of 8 rectangles.
  5. Top 4 of the dough rectangles with a tablespoon of the cashew butter, and then another tablespoon of the jam, making sure to keep it about 1/2” away from the edges. Add ¼ of the chopped chocolate (2 chopped squares) on top of the cashew butter & jelly and press down slightly.
  6. Top with a plain dough rectangle (it’s easiest to transfer the dough on a spatula) and use a fork to press the edges together all the way around. Carefully slide the parchment paper with the pop tarts on it onto a baking sheet and refrigerate for at least 1 hour to firm up the pop tarts before baking.
  7. When you’re getting ready to bake, preheat oven to 350°F. Brush the pop tarts with non-dairy milk or lightly beaten egg white, if you’re not vegan).
  8. Bake for 30 minutes, or until light golden brown. Let cool slightly before drizzling with melted chocolate.

For the topping

  1. Place the chopped chocolate in a small microwave-safe bowl. Microwave for 30 seconds, stir. If not melted, microwave in 15 second increments until fully melted.
  2. Drizzle over the cooled pop tarts (I used a piping bag). Sprinkle with sprinkles while the chocolate is still warm.
  3. Store the pop tarts in the refrigerator for up to 3 days (they’re best the first day, though) or place the unglazed pop tarts tightly wrapped in the freezer for up to 3 months. Defrost frozen pop tarts in the toaster oven.

Keywords: pop tarts, dessert, breakfast, gluten-free, chocolate, cashew butter, jelly