Cookies and Cream Chocolate Pop Tarts
[Vegan]

To Make the Pastry Dough:

1. Combine flour, sugar, cocoa, and salt in the bowl of food processor and pulse. Add butter and coconut oil and pulse a few times more until crumbly. Add water and process until the dough comes together, adding a tiny bit more water if necessary until it pulls away from the sides of the bowl.

To Make the Filling:

1. Stir butter and milk together in the bowl of stand mixer or a medium mixing bowl until smooth. Add salt, vanilla, and cornstarch and stir to combine. Mix in powdered sugar, a cup at a time, until combined then beat until fluffy. Add cookie pieced and beat just long enough to mix them into the filling.

To Assemble:

1. Roll pastry dough out on a lightly floured surface into a rectangle, roughly 1/8-inch thick. Cut into smaller rectangles, about 2 1/2x5-inch pieces.
2. Spoon about 1 heaping tablespoon of filling onto the centers of half of the rectangles you've cut and spread to within a 1/2 inch from edges, then rub edges with water. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends together to seal well. Place on a parchment lined baking tray about a 1/4 inch apart and place the tray in the refrigerator for about 30 minutes.
3. Meanwhile, preheat oven to 350°F. When the oven is ready, remove trays from refrigerator and bake for 10-12 minutes until the edges are starting to darken and crisp. Remove tray from oven and cool tarts completely before adding icing.

To Make the Icing:

1. Whisk the ingredients for the icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Sprinkle with cookie pieces and allow to dry for at least 30 minutes before serving.