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–+ servings

Mini blueberry poptarts

With homemade blueberry jam and a coconut butter frosting, these grain-free mini Pop-Tarts are a delicious, healthier alternative that’s sure to please everyone. Enjoy crafting and sharing these delightful snacks!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12

Equipment

  • 1 mini rectangle cookie cutter

Ingredients
  

For the Homemade Blueberry filling :

  • 2 cups fresh blueberries
  • 1/4 cup raw cane sugar or coconut sugar
  • 2 tablespoons lemon juice

For the Dough:

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/3 cup coconut flour
  • 1/2 cup non-hydrogenated palm oil shortening
  • 1/3 cup raw cane sugar or coconut sugar
  • 1/4 cup maple syrup
  • 3-4 Tbsp coconut milk

For the Frosting:

  • 1/4 cup coconut butter, softened
  • 1-2 tsp homemade blueberry jam
  • 2-4 tbsp Tbsp of coconut milk, to thin it out
  • Optional: a few drops of vanilla extract for added flavor

Instructions
 

Make the Blueberry Jam:

  • In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens into a jam-like consistency, about 10-15 minutes.
  • Remove from heat and let cool to room temperature. This jam will be used for the filling and the frosting.

Prepare the Dough:

  • In a large mixing bowl, combine almond flour, tapioca flour, and coconut flour.
  • Add the palm oil shortening and use your fingers or a pastry cutter to blend it into the flours until the mixture resembles coarse crumbs.
  • Stir in the sugar, maple syrup, and coconut milk until the dough comes together. It should be pliable but not sticky. Add a little more coconut flour if it feels too wet.

Roll Out the Dough:

  • Place the dough between two pieces of parchment paper and roll it out to about 1/8 inch thickness. Remove the top layer of parchment paper.

Cut Out the Pop-Tarts:

  • Use the mini rectangle cookie cutter to cut out the dough pieces. You will need an even number of rectangles, as each Pop-Tart will consist of two layers.
  • Carefully transfer half of the cutouts to a parchment-lined baking sheet. These will serve as the bottoms of your Pop-Tarts.

Add the Filling:

  • Place about a teaspoon of cooled blueberry jam in the center of each rectangle on the baking sheet, leaving a small border around the edges.
  • Dip your finger in water and run it along the edges of the jam-topped dough pieces; this will help seal the two layers.
  • Top and Seal the Pop-Tarts:
  • Place the remaining dough rectangles on top of the filled ones. Press down gently around the edges to seal them.
  • Use a fork to crimp the edges, ensuring they are well sealed to prevent the jam from leaking during baking.

Bake:

  • Preheat your oven to 350°F (175°C).
  • Bake the Pop-Tarts for 15 minutes or until they are golden and firm to the touch.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

  • In a small bowl, mix the softened coconut butter with the tablespoon of cooled blueberry jam until smooth. If you opted to include vanilla extract, add it now.
  • If the frosting is too thick, you can thin it with a teaspoon of coconut milk.

Decorate:

  • Once the Pop-Tarts are completely cool, use a spoon or a small piping bag to drizzle the frosting over the top of each Pop-Tart. Allow the frosting to set before serving.

Serve:

  • Enjoy your grain-free mini blueberry Pop-Tarts as a delightful treat at any time of the day!
Author: Ali Jenkins
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