Directions
- Preheat oven to 350°F.
- With a stand mixer or in a bowl with a wooden spoon or spatula, add the almond flour, tapioca, and 4 Tbsp of coconut oil. Stir until the dough begins to stick together. Add 2 Tbsp of cold water, maple syrup, and sea salt and mix again until a large ball of dough forms. If needed, add in another 1 Tbsp coconut oil and/or 1 Tbsp cold water until the dough forms a ball. Place dough in fridge while you prepare the filling
- For the filling, pulse the washed strawberries in a food processor, leaving a couple big chunks in the mix (you can also use the back of a fork to mash). Stir in the chia seeds and set aside.
- Cut the dough in half and roll it out into a large rectangle on a lightly floured surface until about 1/4 inch in thickness. Trim the edges of the dough and cut it in half both horizontally and vertically to make 4 rectangular pieces of dough. Transfer dough to a baking pan lined with parchment paper. Spread about 2 Tbsp of the strawberry jam in the middle. Repeat the same thing for the other half of the dough and place over top of each pop tart on the baking sheet. Brush the top of each pop tart with the egg (whisked) or melted coconut oil. With the back of a fork, press around the pop tart edges to "seal" it off then bake in the oven for 10 - 12 minutes until the edges are crispy. Let cool.
- Once cooled, drizzle either melted chocolate or hazelnut butter over the top of each and sprinkle with granola and enjoy!
