Raspberry Protein Pop Tarts

Healthy and wholesome pop tarts with a protein rich dough, a collagen chia jam filling, and a raspberry frosting. *The* grown up version of your childhood favorite!

Serves: 5

Ingredients

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/4 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 1/2 cup Butter, Unsalted, Vegan butter stick should work too
• 1 whole Egg
• 1 cup Raspberries, Organic
• 2 Tbsp Water
• 2 Tbsp Chia Seeds
• 2 Tbsp Collagen
• 2 Tbsp Raspberry Juice, See notes
• 3/4 cup Powdered Monkfruit Sweetener

Process

1. Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
2. Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
3. Make your jam by warming berries and water on stove top until easily muddled. Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
4. Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
5. Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
6. Move that parchment paper to a baking sheet
7. Dollop chia jam into the center of 5 pop tarts
8. Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
9. Bake at 350 for 20 min
10. Cool completely
11. Middle fresh or frozen raspberries over a fine mesh strainer getting out just the juice
12. Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
13. Spread overtop pop tarts and enjoy!

Notes

Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities

Raspberry Protein Pop Tarts

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Servings: 5

Ingredients

Pop Tart

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/4 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 1/2 cup Butter Unsalted, Vegan butter stick should work too
• 1 whole Egg

Filling

• 1 cup Raspberries Organic
• 2 Tbsp Water
• 2 Tbsp Chia Seeds
• 2 Tbsp Collagen

Frosting

• 2 Tbsp Raspberry Juice See notes
• 3/4 cup Powdered Monkfruit Sweetener

Instructions

• Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
• Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
• Make your jam by warming berries and water on stove top until easily muddled. Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
• Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
• Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
• Move that parchment paper to a baking sheet
• Dollop chia jam into the center of 5 pop tarts
• Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
• Bake at 350 for 20 min
• Cool completely
• Middle fresh or frozen raspberries over a fine mesh strainer getting out just the juice
• Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
• Spread overtop pop tarts and enjoy!

Video

Notes

Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities.