Description
Delightful Strawberry Mini Pop Tarts made with gluten-free dough featuring almond and tapioca flours, filled with a homemade strawberry chia jam, and topped with a choice of pink-hued icing options. These charming heart-shaped treats are perfect for a sweet snack or a whimsical breakfast, baked to golden perfection and customizable with powdered sugar glaze, coconut butter, or white chocolate icing.
Ingredients
Strawberry Chia Jam
- 1 cup fresh strawberries – chopped
- 3 tablespoons maple syrup – divided
- 1 tablespoon chia seeds
Dough
- 1 ½ cups almond flour
- 1 cup tapioca flour – plus more for rolling out
- 4 – 5 tablespoons cold water
- 3 tablespoons solid coconut oil
- 1 tablespoon vegan butter – melted (substitute melted coconut oil or egg wash if not vegan)
Icing Options
- Powdered Sugar Icing: ⅔ cup powdered sugar or monk fruit, 1 – 2 tablespoons almond milk (or any nut milk), 1 drop pink food coloring
- Coconut Butter Icing: ⅔ cup coconut butter, 1 teaspoon coconut oil (to thin if needed), 1 drop pink food coloring
- White Chocolate Icing: ⅔ cup white chocolate chips, 1 drop pink food coloring (add coconut oil to thin if needed)
Instructions
- Prepare the Strawberry Jam: Place chopped strawberries in a mixing bowl with 1 tablespoon of maple syrup. Mash with a fork or stiff whisk until some juice is released but chunks remain. Stir in chia seeds and let sit to thicken into jam-like consistency.
- Make the Dough: In a large bowl or mixer, whisk almond flour and tapioca flour together. Add 4 tablespoons cold water and solid coconut oil, stirring until clumps form. Mix in 2 tablespoons maple syrup and continue until dough forms a ball. Add an additional tablespoon water if dough is too dry.
- Roll out Dough: Sprinkle tapioca flour on parchment paper, place dough ball on it, and sprinkle more tapioca flour on top. Roll or press dough to about ½ inch thickness.
- Cut Dough Shapes: Use a heart-shaped cookie cutter to cut 12-16 hearts. Place half on a parchment-lined baking sheet as bottoms; reserve the other half for tops.
- Fill and Assemble Pop Tarts: Spoon about 1 tablespoon of the strawberry jam onto each bottom heart, centering the filling. Press the top heart pieces slightly larger and thinner by pressing the palm of your hand over them. Place top piece over filling and seal edges lightly with a fork, taking care not to pierce through the dough. Brush melted vegan butter over each sealed pop tart.
- Bake: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until edges are golden brown.
- Prepare Icing: Choose your icing option:
- Powdered Sugar Icing: Mix powdered sugar or monk fruit with almond milk until smooth, thin if needed, and add pink food coloring.
- Coconut Butter Icing: Melt coconut butter with coconut oil if needed, add pink food coloring and stir.
- White Chocolate Icing: Melt white chocolate chips with coconut oil if needed, add pink food coloring and stir.
- Decorate: Drizzle your chosen icing over warm or cooled pop tarts before serving.
Notes
- Do not let the dough sit out after preparation; gluten-free dough can dry out quickly and become difficult to roll.
- For best texture, ice the pop tarts just before serving to allow warming in a toaster oven or microwave.
- Store baked mini pop tarts in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
