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Process together almond flour, tapioca, cocoa, and butter
Add egg and process again
Gather dough into a ball, and wrap in plastic wrap in a disc shape
Refrigerate for 30 min
Make fudge filling by combing cocoa, sugar, milk, and half the chocolate over top stove, whisking to combine
Once warmed and combined removed from heat and add butter and remaining chocolate until melting
Set aside
Roll dough out on a flour dusted surface into a large rectangle. Use a pizza cutter to cut off misshaped edges and reroll that dough if desired. Should get 10-12 small rectangles
Place fudge filling in the center of half, cover with another rectangle of dough, use a fork to press edges together, and a few holes on top
Bake at 350 for 18-20 min
Allow to cool completely then frost
Enjoy!
Can refrigerate or freeze pop tarts prior to frosting them