Who remembers pleading with your parents before school if, instead of a really healthy breakfast, you could have a pop tart instead? And even if they said no you'd bung them in the toaster anyway when they weren't looking.
Imagine all of that nostalgic taste in a natural form enhanced with lions mane mushroom and you get these magical creations.
Prep Time: 1 hour 40 mins
Cook Time: 15 mins
Total Time: 1 hour 55 mins
For the filling:
- 160ml full fat coconut milk
- 45ml agave nectar or maple syrup
- 30g cacao powder
- 1 tbsp Hybrid Herbs Lion's Mane Extract
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 80g dark chocolate, divided
- 50g vegan butter
For the pastry:
- 150g arrowroot/tapioca flour
- 75g ground almonds
- 75g vegan butter
- 20g cacao powder
- 4 tbsp erythritol or coconut sugar
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- Pinch sea salt
- 4-6 tbsp almond milk
For the topping:
- 120g coconut butter/manna
- 80g dark chocolate
- 50g agave nectar
- 125ml warm water
- 1 tbsp cacao powder
- 1/4 tsp vanilla extract
- Pinch sea salt
- Sprinkles (optional)
1. To start, prepare the filling. In a heavy bottomed saucepan bring the coconut milk, sweetener of choice, cacao powder, Lion's Mane extract, vanilla extract, sea salt, and half the dark chocolate (40g) to a boil. Reduce the heat to medium-low or low, being sure to maintain a low simmer, and cook for 5 minutes, stirring frequently. Remove from the heat and stir in the remaining dark chocolate and butter. Stir until smooth and glossy. Leave to cool for 20 to 30 minutes before placing in the refrigerator.
2. Whilst the filling is cooling place all of the ingredients for the pastry, except for the milk, into the bowl of a food processer and pulse together until the mixture resembles breadcrumbs. Carefully pulse in the milk a tablespoon at a time until the mixture comes together into a slightly sticky ball of dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
3. Pre-heat the oven to 180°C (or 160°C if fan-assisted) 10 minutes before you're ready to work with the dough.
4. Remove the dough from the fridge. Lightly dust the worktop with arrowroot flour, sprinkle a little flour over the dough then place a large sheet of non-stick parchment on top. Roll out the pastry to roughly the size of two A4 sheets of paper, 3-5mm thick. Cut into 4" x 2 3/4" rectangles. You may be able to cut out 8-10 depending on the thickness of the dough.
5. Place 1 generous tablespoon of the filling into the centre of half of the rectangles of dough and spread out evenly leaving a little less than 1cm of space around the outside. Use a little milk or water and using your finger gently moisten around the edges. Gently lift over one rectangle of dough and press down around the outer edges, either with a palette knife or a fork, to seal. Pierce each tart several times using a fork or skewer and place onto the lined baking tray. Place the tray into the freezer for 10-15 minutes.
6. Remove from the freezer and then place the tray into the oven cooking for 8 to 10 minutes until firm. Once cooking is complete transfer to a wire rack.
7. Whilst the pop tarts are cooling it's time to prepare the icing. Place all of the topping ingredients except for the sprinkles into a bullet style blender and blend until smooth. Leave to thicken a little then ice the pop tarts with the icing then top with sprinkles if you wish. Place the pop tarts into the freezer for 10-15 minutes to allow the icing to set.
To store the pop tarts in the refrigerator, place in an airtight container in the refrigerator for up to 5 days. Serve cold or reheat in the oven at 180°C for 3-4 minutes.
To store the pop tarts in the freezer, place them in a freezer bag. This can be done before or after frosting. Reheat in the oven at 200°C for 6 to 8 minutes.