Gluten-free, Vegan, Serves 12
- 3 cups roughly chopped strawberries
- 1 cup raspberries
- ½ cup maple syrup
- juice of 1 lemon (3 Tbsp)
- Flaky sea salt
- Gluten-free, vegan pastry dough (1 package)
- ½ cup powdered stevia monk fruit sugar
- 2-4 Tbsp coconut milk
- freeze-dried strawberries crushed
To prepare the filling, bring strawberries, raspberries, syrup, and lemon juice to a boil in a medium pot. Boil the jam for 8-10 minutes or until it, starts to thicken and becomes jam-like. Add a pinch of salt and let cool. We should make about 2 cups of jam.
Preheat the oven. To 400 degrees F. Take some baking sheets and treat them with your non-stick option of choice. Parchment paper works great if you are looking to reduce clean-up. Allow pastry dough to get to room temperature. Remove one sheet for the base. Cut into rectangles about 6×4 inches. Place a heaping Tbsp of jam into the center of the dough. Take another rectangle to cover the jam. Make sure to wet the edges of the dough, cut slits into the dough that will cap the pop tart (or poke holes with a fork before covering). Next, take a knife and pinch the edges all around the pop tart. Repeat the process until all are prepped. Let pop tarts rest 30 minutes to an hour in the fridge.
Brush the pop tarts with a thin layer of coconut milk and a pinch of salt. Bake tarts for 10-12 minutes. Let cool for five minutes before icing. To prepare the icing, whisk together milk and sugar until glaze texture has been achieved. Take pop tarts one at a time and dip them into the glaze (or drizzle over the top) and set them back onto the baking sheet. Don’t forget to top with the crushed freeze-dried berries.