Baking, Desserts, Vegan, Vegetarian

Coffin Pop Tarts with Black Chocolate Dip

Cooking method:

Ninja Foodi MAX Health Grill & Air Fryer AG551
  • Prep time: 1h 40 mins
  • Total time: 1h 50 mins
  • Skill easy
  • Serves 8 people

Coffin Pop Tarts with Black Chocolate Dip

Looking for something fun and interactive for the kids at Halloween? These Coffin Pop Tarts with Black Chocolate Dip are the perfect spooky treat.

Notes:

If you can’t get activated charcoal then sub with black gel food colouring, adding just a little at a time until you reach the desired colour.

Black cocoa can be subbed for any kind of cocoa powder but you will require more food colouring to achieve a black colour.

Store in an airtight container in the refrigerator for up to 5 days. Serve cold or re-heat in the unit on AIR FRY, 160°C, for 3-4 minutes.

The dip can also be prepared in advance and warmed in the microwave in short 15 second bursts until liquid.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts

Ingredients

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

Cooking mode

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Method

  • Step 1

    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

  • Step 2

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

  • Step 3

    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.)

  • Step 4

    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

  • Step 5

    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

  • Step 6

    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

  • Step 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