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
Frosting
- 2 Tbsp Blueberry Juice*
- 3/4 cup Powdered Monkfruit Sweetener
Other Frosting Option
- 5 tbsp coconut butter
- 2 tbsp pure maple syrup
- 2 tbsp blueberry juice
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 1 cup berries and water on stove top until easily muddled (set other 1/4 aside for frosting). 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
- Muddle remaining berries 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!
- For the blue I simply mixed a small amount of powdered sugar, blue spirulina powder, and milk together and piped it overtop for that iconic look
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.