1/3 cup butter, room temp (vegan butter or ghee also works)
1/4 cup agave nectar (honey or maple syrup)
1 teaspoon vanilla extract
2 cups blanched almond flour
1/2 cup tapioca flour
1/2 teaspoon sea salt
9 tablespoons of your favorite jam
1 egg (optional)
For the glaze:
1/3 cup coconut butter, melted
1/4 cup water
2 tablespoons agave nectar
couple drops of food coloring
2 tablespoons sprinkles
Preheat the oven to 350F.
Whisk together the butter, agave nectar, and vanilla.
Add the almond and tapioca flours and sea salt to the bowl and fold together with a spatula.
Roll out the dough between two pieces of parchment until it’s about 1/8 – 1/4 inch thick.
Slide a cutting board or baking sheet under the parchment paper so the dough stays flat and place in the freezer for 20 minutes.
Once the dough has chilled in the freezer, use a pizza cutter, knife or cookie cutter to cut into shapes. I cut mine into playing card-sized rectangles (about 2 inches wide x 3 inches long).
Place 9 rectangles on a baking sheet lined with parchment. If the dough gets soft, roll it out and place it back in the freezer for a few minutes.
Spread 1 tablespoon of jam on 9 of the rectangles, focusing it in the center.
Place another rectangle on top and seal the edges by pressing down with the back of a fork. If needed, keep a small bowl of water close by to dip the fork in so it doesn’t stick to the dough as you press the edges.
Optional: Whisk an egg in a small bowl and lightly brush the top of the pop tarts. This will give it a shiny look, but not necessary to the recipe.
Bake the pop tarts for about 12-15 minutes, or until golden brown around the edges.
Let the pop tarts cool for a couple minutes on the baking sheet and then transfer to a wire rack.
While the pop tarts are cooling, whisk together the glaze. You want the glaze to be drizzle-able, so add more/less water as needed.
Drizzle on the pop tarts, sprinkle with sprinkles, and serve!