Chocolate Pop Tart


  • 1 ¾ cup whole wheat flour
  • 200 g cold unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp monk fruit or ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • Pinch of salt
  • 10 tbsp hazelnut cream
  • 1 cup of icing sugar
  • 2 tbsp plant-based milk or cow’s milk
  • 2 tbsp sugar-free cacao or cocoa powder
  • Chocolate sprinkles
  • Combine ingredients and knead to make the dough. Shape dough into a mass, then cover with plastic wrap and refrigerate for 30 Minutes.
  • Roll out the dough on a floured surface until it is 3 mm thick and cut into rectangles. Place the hazelnut cream in the center and cover with another rectangle. Seal pressing with your fingers; then crimp with fork.
  • On the Instant Vortex control panel, press Bake, set the time to 8 Minutes and the temperature to 375°F (190°C). Press Start.
  • When the time is up, allow cooling briefly before removing the pop tarts from the drawer. Then place them on a rack to cool completely.
  • For the frosting, mix the icing sugar with the cocoa and then add the milk. Spread over the pop tarts and add sprinkles. Let pop tarts rest.
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