For chocolate fudge filling:

1. In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.
2. Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.
3. Set aside. The chocolate fudge filling will firm up slightly while cooling.

For chocolate pie dough:

1. Click the link above for the recipe.

Assembling the chocolate pop tarts:

1. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
2. Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).
3. Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the chocolate fudge filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.
4. Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and “crimp” the edges with a fork.
5. Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 – 22 minutes.
6. Allow to cool slightly.

For the chocolate frosting:

1. While the chocolate pop tarts are baking, make the chocolate frosting by mixing together the powdered sugar and cocoa powder. Add the water, 1/2 tablespoon at a time while stirring/whisking, until you get the right consistency. (The right consistency in this case means that the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.)

Decorating the pop tarts:

1. Spread the frosting onto the slightly cooled pop tarts and decorate with chocolate sprinkles.

Storage:

1. The gluten free triple chocolate pop tarts keep well in a closed container in a cool dry place for 3 – 4 days.