A nutritious make-ahead breakfast or after-school snack with a flaky, “buttery” crust and juicy, fruity inside. You’ll love how delicious they taste topped with the tart and sweet raspberries and creamy coconut butter. They are totally kid-friendly and evoke adult nostalgia too! Best of all, they are gluten-free, grain-free, vegan and refined sugar-free.
Pop Tart Dough
- 1 “flax egg” (1 tablespoon ground flaxseed + 2 tablespoons warm filtered water)
- 1 3/4 cup blanched super fine almond flour
- 1/2 cup tapioca flour (also known as tapioca starch)
- 2 tablespoons arrowroot starch
- 1/8 teaspoon fine salt
- 1/4 cup vegan butter (or sub coconut oil), solid
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4–6 teaspoons easy homemade raspberry chia jam (refined sugar-free)
- 3–4 tablespoons coconut butter, melted
- 4–6 freeze dried raspberries
- Make your flax egg. Whisk together the ground flaxseeds and water. Let sit for at least five minutes before adding to recipe.
- To a food processor add the almond flour, tapioca flour, arrowroot starch and salt. Process for a couple seconds until all dry ingredients are evenly distributed. Add the wet ingredients to the food processor (coconut oil, maple syrup, vanilla extract, almond extract and flax egg). Process until all ingredients are well incorporated. Scrape down the sides if needed and process again. A ball of dough should form.
- Place the dough on parchment paper in the refrigerator for an hour or longer if possible. The longer you allow it to chill the easier it will be to work with.
- When you are ready to bake the pop tarts preheat the oven to 350 degrees.
- Place the dough on a rimmed half sheet pan lined with parchment paper or a silicone baking mat. Place a sheet of parchment paper on top and use a rolling pin or glass to roll out the dough until it is 1/4 inch thick. Form it into the shape of a large rectangle. Even out the sides and roll again if needed. Cut the dough into eight even rectangles. Add a heaping teaspoon of raspberry chia jam to four of the eight rectangles. Gently place the empty rectangles on top of the jam to form a sandwich. If the dough starts to fall apart you probably didn’t chill it for long enough. If this happens you can stick the entire pan back into the fridge or even the freezer for a quick chill. This will make it easier to work with.
- Use a wet fork to crimp the edges of each of the rectangular sandwiches. If the fork starts to stick to the dough wet it again. Use a chopstick to poke ten evenly spaced tiny holes into the top of the pop tart. Slightly separate the pop tarts from each other and make sure the pop tart edges are not touching each other.
- Bake for 15 minutes until golden brown around the top and edges.
- Allow the pop tarts to fully cool. Then, garnish with a drizzle of melted coconut butter on each pop tart and a sprinkle of crushed freeze dried raspberries. Store in an airtight container in the refrigerator for up to five days. Enjoy cold, room temperature or warmed. I personally love them cold.
Optional: Before baking the pop tarts you can lightly brush them with melted coconut oil. This helps them get perfectly golden brown. I sometimes like to add a sprinkle of coconut sugar too.