Homemade Berry Pop Tarts (Vegan, Gluten Free)

Ingredients

Berry Chia Jam

1 cup chopped strawberries
1 cup blueberries
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 1/2 tablespoons ground chia seeds

Pop tarts

2 tablespoons ground chia seeds
6 tablespoons water (to mix with the ground chia)
2 1/2 cups almond flour
1 cup tapioca flour
1/8 teaspoon sea salt
1/4 cup solid coconut oil
1/4 cup maple syrup
2 tablepoons almond milk (to brush on top)

Icing

1/2 cup icing sugar
1-2 tablespoons almond milk
sprinkles

Instructions

Berry chia jam

The jam can be made the day of or 1-2 days before. Place the fruit into a small pot on medium heat and cover with a lid. Stir occasionally. Once it starts to bubble keep the lid ajar and cook for about 15 minutes, stirring periodically. The fruit will release a lot of liquid. It's done when the fruit is soft enough to easily squish with the back of a spoon.
Remove the pot from the heat. Stir in the maple syrup and vanilla extract. Add the ground chia seeds and stir. The chia seeds will absorb most of the liquid.
Let the jam cool and place it into a container, in the fridge. It will continue to thicken as it cools. This recipe can easily be doubled if you want to have leftover jam. Put it into a glass jar and it will stay good for up to a week in the fridge.

Pop Tarts

In a small bowl mix the ground chia seeds and water. Let it sit for 10-15 minutes to thicken.
In a medium sized bowl add the almond flour, tapioca flour and sea salt. Stir until there are no clumps.
Using a pastry cutter, cut the solid coconut oil into the flour. As the coconut oil softens you can use your hands to mix it with the flour. There should be small chunks of coconut oil mixed with the flour, no larger than a small pea. Add the maple syrup and the chia mixture. Mix gently until the dough comes together and then use your hands to form it into a ball. Wrap the dough with plastic wrap and put it in the fridge for 1 hour.
Once the dough has chilled preheat to oven to 350℉. Line a large baking sheet with parchment paper.
Roll the dough between 2 pieces of parchment paper to 1/8" thick. Use a pizza cutter or knife to cut out rectangles 3"x 4". Use an offset spatula to carefully place 8 rectangles onto the baking sheet. Gather the leftover dough and roll out again, cutting out the rest of the dough. You should have 16 altogether.
Scoop 1-2 tablespoons of jam onto the 8 rectangles, leaving a border around the edges. Place the remaining 8 pieces of dough on top. Use a fork to press the edges together and make a few holes on the top of the pop tarts for air to escape. Brush lightly with almond milk.
Bake for 30-35 minutes until the edges brown and the jam is bubbling. Let them cool on the pan for 15 minutes and then transfer them to a cooling rack. They should be completely cooled before icing.

Icing

If you're planning on storing the pop tarts for a few days, add the icing on the day they're to be eaten. To make the icing whisk together the icing sugar and almond milk. Add more milk if you want a thin icing and more icing sugar if you would like a thick icing. Top with sprinkles. Keep the uniced pop tarts in a sealed container in the fridge for 3-4 days. I recommend reheating them in the oven to crisp the outside. Enjoy!

Notes

*Any combination of berries can be used. I've made them with strawberries, raspberries, blackberries and blueberries and they all turned out great.

Nutrition