Makes 8 pop tarts.

Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Start making the chocolate shortbread by melting the coconut oil. Add the maple syrup, oat flour, buckwheat flour, cacao powder and salt and mix until it forms a dough (you might have to use your hands towards the end).

Roll out the dough until it’s got a 3mm thickness. Cut out rectangles that are 8cm x 6cm and put them on a lined baking tray. Leave them to cool in the fridge for 10 minutes.

Get your chilled shortbread rectangles out from the fridge and place 8 of them on top of the other so that you have 8 pop tarts. One at the time, press together 3 of the sides of the tart, creating a pocket to be filled. From the open side spoon in 1-2 tsp of macadamia butter and carefully close the pop tart by pressing together the last side so that the nut butter is completely sealed inside. Put the sealed pop tart on the baking tray and carefully press down the sides again, just to make sure that there is no gaps. Get a fork and press down all of the sides creating that pop tart effect. Repeat this step until all of your pop tarts are filled.

Make a tiny hole on top of all of your pop tarts with a toothpick and bake in the middle of the oven for 10 minutes. Leave your tarts to cool completely on the tray.

Spread the leftover macadamia butter on top of your pop tarts and sprinkle on the chocolate, enjoy!

Store in an air-tight container in your cupboard for up to 3 days.