I know what you’re thinking. What on earth is a Poptart?! Well I can happily tell you what they are. It’s an American treat with a sugary filling enclosed by two layers of pastry crust and my goodness are they good! Unfortunately they are also very un-vegan **insert sad face :(**
So I’ve set off to create something that would replicate a Poptart while also being vegan AND having to tie into my Valentine’s Day themed desserts I’ve got going on. And by George I hit the nail on the head, so hard in fact you can’t even see the nail. Say hello to these Chocolate Heart Poptarts.
This is the second Valentine’s Day themed post I’m bringing to you, the first being the ridiculously easy 3 Ingredient Vegan Chocolate Mousse. These Chocolate Heart Poptarts are for the lovers who can’t get enough of biting into a melt-in-your-mouth pastry only to discover a hidden surprise within. The crust is delicate and crunchy like shortbread with a mild flavour of chocolate, nothing over powering.
A very important tip when handling pastry. Make sure is stays cold! After kneading, rolling and cutting the pastry it will warm up to a pliable mix, very easy to work with. However, you do not want to put the finished Poptarts in the oven when they are at room temperature because they spread. They spread like fire and the gorgeous heart shapes that went in will come out in a round shaped mound, that have no traces of a heart ever being there…trust me, I learnt from my mistakes. Before you put them in the oven, just leave them to hang out and chill in the fridge for 10-20mins and Hey Presto! You’ve got yourself a Chocolate Heart Poptart.
Now let’s talk about this chocolate coconut filling and I’ll cut straight to the point with this description. It’s gooooooddd! It’s texture is similar to coconut ice-chewy, soft and buttery like. To avoid this filling drying out when baking in the oven, make sure to process the coconut and cacao together until it begins to change it’s consistency to a buttery paste (did you know this is how coconut butter is made?). For me this took 3 and 1/2 minutes. After the rest of the ingredients are added, the mixture will be a little runny yet still able to hold it’s shape.
If you want a little extra chocolatey goodness, place a small square of vegan chocolate on the top of the filling mound, then place the top heart over and crimp it down. When these cook, the chocolate square will melt and turn the inside into a molten mess, similar but less extreme to lava cakes.
….So what are you waiting for? Let’s get baking!
- - 2 cups (285g) wholemeal plain flour
- - ¼ cup + 1 tablespoon (33g) cacao powder
- - ½ teaspoon salt
- - ¾ cup (157g) refined coconut oil, must be solidified (if melted place in the freezer for 10 mins)
- - 3 tablespoons (56mL) maple syrup
- - ¼ cup + 2 tablespoons (90mL) coconut cream, shake the can well to make sure it's liquified
- Chocolate Coconut Filling
- - 1 + ½ cups (122g) desiccated coconut
- - 3 tablespoons (20g) cacao powder
- - 3 + ½ tablespoons (67mL) maple syrup
- - 9 tablespoons (118mL) coconut cream, shake the can well to make sure it's liquified
- - soy milk
- - coconut sugar
- - melted 70% chocolate to decorate
- Begin by making the crust. In a food processor combine the flour, cacao powder and salt. Process to combine. Add in the solidified coconut oil, maple syrup and coconut cream. Process until it forms a dough.
- Transfer the dough to a bench dusted with cacao powder and knead for 2 minutes before shaping into a large ball. Divide the ball into 2 and wrap each half in plastic wrap. Flatten to form a thick disk and place both in the fridge for 30 minutes to chill.
- Meanwhile make the filling. Add the desiccated coconut and cacao powder into a food processor and blend for 3 minutes. It should begin forming into a smooth buttery paste. Add in the maple syrup and coconut cream and process for 1 minute or until combined. Leave while you prepare the dough.
- Line 2 baking trays with grease proof paper. Remove one of the disks of dough from the fridge. Place on a rectangular sheet of grease proof paper and knead until it warms up slightly and becomes rollable. Place another rectangular sheet of grease proof paper on top of the dough and roll out to ½ cm thick. Cut out shapes using a 7cm heart shaped cookie cutter (if you don't have one of these cut similar sized rectangles from the dough). Place each heart onto the lined baking tray. Re-roll the scraps. Make sure to end with an even number of hearts, I had 18 shapes.
- Preheat oven 200°C/ 392°F
- Place a spoonful of filling in the middle of half of the shapes. Now is the time to place an extra small square of chocolate if you want something more. (Read about this in my 6th paragraph). Top with another heart. Press down the edges and lightly crimp with a fork. Brush the tops with a little soy milk and sprinkle over coconut sugar. Place back in the fridge for 10-20 minutes to chill and harden the dough.
- Bake Poptarts for 10-13 minutes, the edges should be slightly set and the middles still soft. Do not over bake. Remove from the oven and cool completely before drizzling with the melted chocolate.
Recipe adapted from Sally's Baking Addiction.