Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Chocolate Peanut Butter Pop Tarts.

Last week a lot of cool stuff happened with the blog.  It started when I was FeedSpot’s top gluten and dairy free UK blogger, continuing into a really lovely positive reaction to my new profile picture and then one my recipes appearing on Gluten Free Heaven.  The good vibe is continuing into this week as I’m featured on Cut Out & Keep as their Cooking Superstar.  Over the week there will be an interview with me and I’ll be sharing one of my favourite gluten and dairy free recipes everyday.  Check out the fun community at https://www.cutoutandkeep.net

I’ve been working for a while on trying to create a kind of puff pastry that is both gluten and dairy free, is simple to make and is quick to make.  I think I have finally found one that I’m happy with and I can adapt it to both sweet and savoury.  Similar to me finding a good dairy free condensed milk last week, it opens up a lot of new recipe I can create.  I’m thinking things like apple turnover, sausage rolls, Danish pastries – this is going to be bad for my waistline!

If you don’t fancy the chocolate and peanut butter filling then you can easily swap it for any kind of fruit filling.

What would be your ideal breakfast pastry?  

chocolate peanut butter pop tarts

Other Breakfast Ideas

If you like this recipe for Gluten Free and Dairy Free Chocolate Peanut Butter Pop Tarts then you might like to try one of my other breakfast recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Chocolate Peanut Butter Pop Tarts (Gluten Free, Dairy Free)

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 60 min Total Time 1 hr 35 mins Servings: 4 Best Season: Suitable throughout the year



  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

Keywords: gluten free, dairy free, dairy free spread, gluten free plain flour, dairy free dairy chocolate, chocolate, peanut, butter, pop, tarts, breakfast, recipe
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