Triple Chocolate Vegan Pop-Tarts


The Dough

  • 1  3/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2/3 cups vegan butter
  • a pinch of salt
  • 2 tablespoons white sugar
  • 3 - 4 tablespoons ice water
  • sprinkles for topping (optional)

The Filling

  • 3 tablespoons brown sugar
  • 2 tablespoons cocoa powder 
  • 1/3 cup of plant based milk
  • 3 oz vegan chocolate chips or chopped chocolate
  • pinch of salt

The Glaze

  • 1/4 cup powdered sugar
  • 1 teaspoon cocoa powder
  • a few drops of plant based milk


  1. Preheat oven to 350.
  2. Prepare your filling adding half of the chopped chocolate, and the remaining ingredients to a small sauce pan. Bring to a boil, then reduce heat to simmer.  Cook for 5 minutes to allow sauce to thicken.  Remove from heat, and stir in the remaining chopped chocolate. Set aside to cool.
  3.  To make the dough, add flour, cocoa, butter, and salt to a food processor. Pulse until well combined.
  4. Add in the water one tablespoon at a time until a soft dough has formed. Pop dough in the fridge for 10-15 minutes.
  5. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife, and save the scrap dough. 
  6. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop-tart needs 2 rectangles. Roll out any scrap dough and repeat the process.
  7. Scoop a teaspoon of chocolate filling  onto a rectangle, and smear it around a bit in the middle, careful to not get too close to the edges. 
  8. Top the chocolate filled piece of dough with another rectangle of dough. I use a spatula to lift the rectangle and place on top. Use a fork to press, and seal the edges. 
  9. Place pop-tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.
  10. While pop-tarts are baking, mix together the glaze. If it is too thin you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.
  11. Once pop-tarts have cooled a bit, spread the icing and serve. You can also top with sprinkles. 

Yields 8-10 pop-tarts