Description
These spooky Halloween Skeleton Pop Tarts are vegan, filled with chocolate spread, and decorated with bone-chilling black icing.
Ingredients
Scale
For the pastry:
- 240g plain flour
- 2 tbsp sugar
- 220g dairy-free block butter (cold, cubed)
- Black food gel
- Ice water (start with 3 tbsp, add as needed)
For the filling and icing:
- 1 jar vegan chocolate spread (like vegan Nutella)
- 150g icing sugar
- ½ tsp vanilla extract
- 1–2 tbsp dairy-free milk (adjust for consistency)
- Black food gel (for detailing)
Instructions
- Make the black pastry: In a bowl, mix flour and sugar. Add cold butter and use your fingers or a pastry blender to rub it into the flour until crumbly. Add a small amount of black food gel to your ice water, then mix in one tablespoon at a time until the dough just comes together.
- Chill: Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll and cut: On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into rectangles or use Halloween-themed cookie cutters.
- Fill and seal: Place half the cutouts on a baking sheet. Add 1 tsp of chocolate spread to the center of each. Top with matching cutouts and crimp the edges with a fork.
- Bake: Preheat oven to 375°F (190°C). Bake for 15–18 minutes. Cool completely before decorating.
- Make the icing: Whisk icing sugar, vanilla, and dairy-free milk until smooth and thick. Spoon over the cooled pop tarts.
- Decorate with skeleton faces: Use a small piping bag or fine brush with black food gel to draw skeleton faces, ribs, or skulls on the icing. Let set.
Notes
Too sticky? Add more flour while rolling. Too dry? Add another tsp of ice water.
Use edible eyes or sprinkles for extra personality.
Let icing dry fully before stacking or transporting.