Gluten and Dairy Free Chocolate Peanut Butter Pop Tarts

Serves 4



  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour, caster sugar and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out until the dough is about 5mm thick
  10. Cut into 8 equal sized rectangles
  11. Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
  12. Top with the roughly chopped dairy free dark chocolate
  13. Brush the space you have left at the edge of the pastries with the beaten egg
  14. Place the remaining four sheets of pastry on top of the filled slices
  15. Seal the edges by pressing down with a fork all the way round the perimeter
  16. Place on a baking sheet lined with parchment paper
  17. Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like
  18. Bake in the oven for about 15 minutes or until golden brown
  19. Dust wth a little cocoa powder before serving