Breads & Baked Goods, Desserts

Coffin Pop Tarts with Black Chocolate Dip

Step 1 of 7

Start by placing 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. Remove the dough and wrap in cling film. Chill in the fridge for at least 30 minutes

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 2 of 7

Whilst the dough is chilling stir together the fruit spread and arrowroot flour with a fork until fully combined

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 3 of 7

Remove the dough from the fridge and 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 3-5mm thick. Using a coffin shaped cookie cutter cut out 16 shapes. (Collect the scraps if needed and re-roll.)

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 4 of 7

Place 1 heaped teaspoon of the fruit spread mixture into the centre of 8 of the coffin shapes, tapering down to fit the shape then spread out evenly leaving a little less than 0.5cm of space around the outside. Dampen the edges with a little water or milk

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 5 of 7

Gently lift over one of the unfilled coffin dough shapes 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

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 6 of 7

Place the crisper basket into the cooking pot and shut the lid. Select AIR FRY, set the temperature to 160°C, and the cooking time to 10 minutes. When the unit beeps to signify it has pre-heated open the lid and carefully place the precut piece of parchment paper into the crisper basket. Place in the pop tarts and close the lid. After 8 minutes have passed check to see if they are a nice and firm, if not cook for a further 2 minutes. Once cooking is complete transfer to a wire rack

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Step 7 of 7

Whilst the pop tarts are cooling it’s time to prepare the dip. Place all of the dip ingredients into a bullet style blender and blend until smooth. Transfer to a serving dish and serve with the pop tarts

For the pastry

150g arrowroot/tapioca flour
75g ground almonds
75g cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

100g raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

120g coconut butter/manna
125ml warm water
4-6tbsp light agave nectar
40g good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

For the pastry

5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter, or vegan butter
4 tbsp coconut sugar
1 tbsp black cocoa (see notes)
1 tsp activated charcoal (see notes)
1 tsp xantham gum
1 tsp vanilla extract
Pinch sea salt
4-5 tbsp almond milk

For the filling

3.5oz raspberry pure fruit spread
1 tbsp arrowroot/tapioca flour

For the black chocolate dip

4.2oz coconut butter/manna
4.38fl. oz warm water
4-6tbsp light agave nectar
1.4oz good quality dark chocolate (85% cacao solids or above)
1 tsp activated charcoal
1 tsp black cocoa
1/2 tsp almond extract
1/2 tsp orange extract
Pinch sea salt

Compatible with

Ninja Foodi MAX Health Grill & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

For the pastry

For the filling

For the black chocolate dip

For the pastry

For the filling

For the black chocolate dip

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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