And, in the words of my dad, “Pop Tarts wish they tasted like this.”
Yield 6 large, 9 medium, or 12 small Pop Tarts
FOR THE DOUGH:
1/3 cup of organic palm shortening (or butter, if you prefer)
1/4 cup of unrefined cane sugar (or coconut sugar)
1 tablespoon of vanilla extract
2 cups of almond flour
1/2 cup of arrowroot powder
1/2 teaspoon of baking soda
A generous pinch of salt
Cold water (3-4 tablespoons)
FOR THE FILLING:
1/3 cup of your favorite all-fruit jam (I used strawberry)
1 teaspoon of arrowroot powder
1 teaspoon of water
FOR THE ICING:
1/2 cup of organic confectioner’s sugar
1 tablespoon of almond milk
1 teaspoon of vanilla extract
Freeze-dried fruit, to garnish (optional)
In the bowl of a stand mixer, cream together the organic palm shortening with the unrefined cane sugar. Once well-combined, add 1 tablespoon of vanilla extract and mix until creamy and fluffy, about two minutes.
To the wet ingredients, add the almond flour, 1/2 cup of arrowroot powder, baking soda, and salt. Mix on low until a crumbly mixture is formed, about 2 to 3 minutes, scraping the bowl once or twice to make sure everything is combined.
Now is the tricky part. Fill up a measuring cup with cold water and–very slowly–add about 1 tablespoon at a time to the dough until it forms together in a ball. I used 3-4 tablespoons, but you may need more or less. If you find that your dough becomes too sticky, don’t worry–just add a little more almond flour and arrowroot powder (I’d suggest no more than a tablespoon of each).
Squish the dough into a ball and wrap with saran wrap. Refrigerate overnight until firm to the touch.
The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Cut two pieces of parchment paper or wax paper, unwrap the dough, and place it on one of the sheets you just cut. Place the other piece on top and roll out until it is a square approximately 1/4-inch in thickness. (It will be between 10-13 inches long and wide).
Next, cut the dough into rectangles. You can cut it into 12 and make 6 big Pop Tarts, 18 and make 9 medium Pop Tarts, or 24 and make 12 small Pop Tarts–choose whatever you’d like based on how patient you are and how many you’d like to make.
Meanwhile, in a small bowl, stir together the all-fruit jam with 1 teaspoon of arrowroot powder and 1 teaspoon of water. Once well-mixed, add about 1-2 teaspoons of filling to half of the rectangles you just cut out.
Gently spread the filling, making sure you leave a little room along the edges. Take a rectangle of dough without the filling on top and place it on top of one of the rectangles with filling and, using a wet fork, seal the edges.
Carefully transfer the formed Pop Tart to the prepared baking sheet and repeat with the remaining dough. Bake in the preheated oven until golden-brown and firm to the touch, about 15 minutes. Let cool completely on the baking sheet before frosting.
In a small saucepan, combine the organic confectioner’s sugar with the almond milk and 1 teaspoon of vanilla extract. Whisk over medium-low heat until thick and homogeneous, about 5 minutes. If it feels too thin, add a little more confectioner’s sugar–it’s ready when it sticks to your finger without sliding around.
Don’t want to use confectioner’s sugar? Try this recipe with coconut sugar. It won’t be the same, but it will still be good.
Once the Pop Tarts are cool, carefully spread a little icing atop each one using a small spatula or a large spoon. Let it dry for 10 minutes before spreading another layer on top to make a more uniform coating.
If you’re feeling a little eccentric, try crumbling some freeze-dried fruit on top! I love using freeze-dried blueberries, strawberries, green apple, and mango to make purple, pink, pale green, and yellow, respectively.
Store in an airtight container in the fridge for up to 4 days. Eat cold or at room temperature.