Method

• 1.
  For the pastry, place the flour, cacao, sugar and butter in a food processor and whiz until the mixture resembles fine breadcrumbs. Add egg and 1 tbs iced water, and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
• 2.
  Meanwhile, to make the filling, combine 1/3 cup (95g) nut butter, rice malt syrup, banana and hazelnut in a bowl. Set aside.
• 3.
  Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
• 4.
  Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal.
• 5.
  Bake for 25 minutes or until pastry is firm (it will be a biscuit texture once cooled).
• 6.
  Meanwhile, combine remaining 1/4 cup (70g) nut butter with 2 tbs warm water and extra 1 tbs rice malt syrup.
• 7.
  Brush warm pop tarts with marmalade, drizzle with nut butter mixture and scatter with salt flakes and extra hazelnut to serve.