Raspberry Jam Pop Tarts
Have you seen our other amazing pop-tarts on the blog? Check out the Cookies & Cream Pop Tarts or our Cinnamon Apple Pop Tart
You have to remake these!! And when you do don't forget to tag me #LiviasKitchen
Prep: 35 minutes
Cook: 8 minutes
Total: 43 minutes
- 100g melted coconut oil (1/2 cup),125ml maple syrup (1/2 cup),330g oat flour (3 cups),2 tsp vanilla powder,A pinch of salt
- 2 batches of raspberry chia jam (link to post further down)
- 2 tbsp vanilla Coyo,1 tbsp almond milk,A few drops of beetroot juice concentrate
- 1 tbsp freeze-dried raspberries
Raspberry jam filling
Makes 10 pop tarts.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Make the biscuit by mixing all of the ingredients in a bowl until it comes together and is well combined.
Roll it out on top of a piece of parchment until it’s about 3mm thick and leave it to chill in the fridge for 15 minutes.
Get the chilled biscuit dough out from the fridge and cut it in to 20 rectangles (6cm x 8cm).
Top half of the biscuit dough rectangles with the chia jam. Place the rest of your biscuit dough rectangles on top of the ones that have chia jam. Press down the edges carefully to seal the biscuit and use a fork to make a lined pattern on the sides.
Bake for 8 minutes and leave to cool completely.
Make the pink frosting by mixing all of the ingredients together in a bowl. Drizzle it on top of the pop tarts and sprinkle on some freeze-dried raspberries. Enjoy!
If you put the frosting they’ll have to be eating immediately, but without it on top you can store them in an air-tight container for up to 3 days.