Flaky chocolate pie pops. Once you sink your teeth into them you’ll find the nutty almond butter fudge waiting for you impatiently!


For the dough:

  • 1 1/2 cups gluten-free all-purpose flour
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks or 225 grams) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream

For the filling:

  • 1 cup unsweetened creamy almond butter
  • 2 tablespoons butter softened
  • 2 tablespoons powdered sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon orange zest


Make the dough:

  1. In a food processor add flour, cocoa powder, salt, and baking powder.
  2. Add the cubed butter into the flour and pulse few times until the mixture looks like wet sand.
  3. Add in the sour cream don’t worry if the dough becomes wet. Then turn the dough out onto a well-floured work surface.
  4. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch (20×25 cm) rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  5. Rotate the dough 90º and roll it out again into an 8×10-inch (20×25 cm) rectangle. Repeat once more then wrap it in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the almond fudge filling:

  1. In a small bowl add all the ingredients and mix very well with a spoon or a spatula until well incorporated.
  2. Assemble the pies:
  3. Preheat the oven to 425ºF (220 C)
  4. Remove the dough from the refrigerator and roll it out to a 14×14-inch (35×35 cm) square. Always floured surface.
  5. Using a 2.5-inch (6 cm) circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough.
  6. Place the dough circles on a parchment paper-lined cookie sheet. Spread a portion of the Almond butter fudge in the centers of half of the dough circles leaving a border around the edges. Put a lollipop stick (or a wooden popsicle stick) at the bottom of the pie circle.
  7. Place a second dough circle atop each filled circle then use a fork or just your finger, to seal the edges of each pie. Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  8. Sprinkle the pies with crystal sanding sugar.
  9. Bake the pies for about 15-18 minutes, or until they’re golden brown.
  10. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Drizzle with some caramel sauce on top.
  11. Repeat the filling and baking process with the remaining dough circles.