Keyword: chocolate, chocolate frosting, chocolate fudge, easy, fudge, gluten-free, low sugar, plant-based, pop tart, single-serving, small-batch, vegan
Servings: 1pop tart
Calories: 251kcal
Equipment
Cookie sheet or similar
Ingredients
Pastry
3tbspflour(21 g) gf all purpose if desired
1tspsugar(4 g)
1/2tspcocoa powder(1 g)
2tspoil(10 g)
2tspwater(10 g)
Filling
2tspnut/seed butter(10 g)
1tspmaple syrup(7 g) sub sugar
1/2tspcocoa powder(1 g)
Pinch ofsalt
Frosting
1tbsp(optional) store-bought chocolate frosting to decorate the top.see recipe notes for how to make mini-batch at home.
Instructions
Preheat oven to 350F and line a cookie sheet with parchment.
In a small bowl mix together the filling of nut butter, maple, cocoa powder, salt. Set aside.
In a bowl/mug whisk together oil and water until blended.
Add flour, sugar and cocoa powder (sift this first if clumpy), and combine into a ball of pie dough. If too dry, add a drop of water. If too wet, add a pinch of flour.
Spread pie dough into a rough square on the parchment (I simply use my hands).
Add filling to one half, cover with the other half.
Crimp the edges with a fork if you will.
Bake 20 minutes, cool completely, decorate if you like and enjoy!
Notes
If you don’t have a food scale, remember to use the spoon & level method when measuring flour to avoid over-measuring, which will lead to dry baked goods.
The recipe as written is a healthy low sugar breakfast treat (without the frosting). If you prefer a very sweet pop tart, either use the frosting or increase the sugar in the filling to 2 tsp and it should make a good dessert!
If you want to make a homemade mini-batch chocolate frosting, whisk together 3 tbsp powder sugar (20 g), 1 tsp cocoa powder (2 g) with 1 tbsp softened (plant) butter or cream cheese (15 g), add a drop of milk or more powder sugar to bring to the desired consistency. Enjoy!