I used to live for poptarts. Nothing is better then biting into that warm gooey fruity center. Of course the original ones are packed with artificial ingredients and sugars so I decided to create a clean version. And by clean I mean plant based, gluten free, grain free and made with real fruit (not that fake stuff). These have the perfect amount of sweetness.
For the dough I use my favorite pie dough recipe. It is so easy and so healthy and honestly it tastes amazing. It works perfect for this spin on the old classic breakfast treat.
This recipe does require patience. Pro tip: When you are transferring the top layer of dough on top, it helps to pop it in the freezer for about 20 minutes after rolling out. I also keep it stuck to the parchment paper, flip it over and stick it on top of the pop tart, then slowly peel away the parchment paper. This way you know the dough wont fall apart, which can happen if you peel the dough off the parchment paper with your hands. Freezing helps to solidify the dough and keep it from falling apart, so anything it becomes too gooey try popping it in the freezer. No need to add more flour.
1 tsp coconut sugar
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup cashews
2 tsp chia seeds
1 tsp flaxseeds
1/2 cup maple syrup
1/2 cup melted coconut oil
pinch of sea salt
1cup strawberries frozen or fresh, washed and de-stemmed
1 tbsp coconut sugar
1/4 tsp arrowroot powder
Preheat oven to 350. And prep a few pieces of parchment paper for rolling out the dough and for a baking pan. In a blender or food processor, add all the ingredients for the dough. Blend until smooth. Transfer dough to a bowl and freeze for about 20 minutes. Meanwhile, blend the strawberries till they become smooth (tiny bits if using frozen). Then, in a pot (lightly oiled with coconut oil), add all the ingredients for the filling. Cook over medium-light heat for about 15 minutes, stirring occasionally. Remove dough from the freezer and split in half. Then begin rolling out one half of the dough in between 2 pieces of parchment paper (rolling out about 1/4 inch) With a pizza cutter or sharp knife, cut off the jagged edges (remove those pieces from the paper and set aside to make more later). You should end up with a square or rectangle. Set aside and repeat with the other half of dough. Try to cut the square or rectangle about the same size as the other one. Then place one of the squares (still stuck to the parchment paper) onto a baking pan. Bake for 5 minutes. Then remove from the oven. Then begin spooning out the filling, about 1 1/2 tbsp per pop tart (leave about 1-1 1/2 in in between each one. Next, transfer the other square of dough on top of the other dough with the filling. (See pro tip above for help). Then with your pizza cutter, begin cutting in between each pop tart (creating small squares). Peel away excess dough from the sides and add it to the other leftover dough (you can use the extra dough to make more!). Then with a fork, press the edge down on the sides of the poptart to merge the edges together). Bake for 12-15 minutes. Then remove from oven and let them cool almost completely before removing from the pan (this step is crucial as it ensures that they won’t fall apart). Then enjoy and share with friends. Feel free to add frosting too!
Make sure to share this recipe with others, and I look forward to your feedback in the comments below!