Servings: 4 meals
Calories: 439kcal
Ingredients
- 2 Frozen Gluten-free 9” Pie Crust Shells removed from foil pie dishes and combined into one ball of dough
- 6 large Hard-boiled Eggs halved
- 1 cup Cantaloupe Melon cubed
- ¼ cup Peanut Butter
- ¼ cup Coconut Butter melted
- 6 oz. Fresh Raspberries ~1 pkg.
- 3 Tbsp. Powdered Unbleached Cane Sugar
- 1.5 Tbsp. Chia Seeds
- 1 tsp. Pure Vanilla Extract
- Small bowl of water
- Gluten Free All-Purpose Flour for rolling out pie dough
Optional Decorations:
- Naturally Dyed Sprinkles
- Freeze-dried Berries crushed
- Natural Food Dyes
Instructions
- Preheat oven to 400℉ (or to temperature of pie dough package’s suggested temper-ature). Line a large baking sheet with parchment paper, set aside.
- In a bowl, mash raspberries and stir in chia seeds and 1 tablespoon of powdered sugar. Cover and place in fridge for 1 hour, or until thickened to jam-like consisten-cy.
- Using a rolling pin, roll out pie dough onto a lightly (gluten-free all-purposfloured surface until dough is ~⅛” thick and minimum of ~11”x8” in over all size.
- Using a piece of paper or clean cardboard create a 5”x3.5” template.
- Next, place template strategically onto rolled out dough and using a sharp paring knife, cut around the template to create ~4 rectangles.
- Place dough rectangles onto lined baking sheet. Gather leftover dough that was not used for the rectangles and repeat process until dough is used up and you have an equal amount of rectangles (~6 pairs/12 rectangles).
- Using a fork, poke a few rows of holes (doconto 2 of the 4 dough rectangles. Docked rectangles will be the bottom crusts, the un-docked will be the top crusts.
- Spread about 2 teaspoon’s worth of peanut butter onto docked rectangle (careful not to spread all the way to the edges, leave space to create a seal later). Follow with 2 teaspoon’s worth of raspberry chia jam - spread right on top of peanut butter layer.
- Next, dip a finger into bowl of water and lightly moisten the boarder of each rectangle and gently lay the un-docked rectangle over the filling side. Using a fork, gently press the edges down to create a seal.
- Bake on middle rack for ~20-25 minutes, or until golden brown. Once baked, gently place pop tarts onto a cooling rack and let cool down completely.
- While they cool down, prepare the icing by whisking together coconut butter, vanilla, remaining powdered sugar — transfer icing to a plastic baggie with cut corner (smalor piping bag with a small tip. ***If using dyes, whisk dye(along with the other in-gredients.***
- Once pop tarts have cooled, pipe a rectangular outline onto the pop tart and let harden for ~1-2 minutes. Next, fill the outline with more icing (aka floodinand gen-tly spread with a knife or toothpick until evenly covered within the outline. Top with optional decorations while icing is still wet. Set aside until icing has set up.
- Serve with sides of cantaloup and hard boiled eggs. Enjoy!
- Best stored in the fridge.
Notes
*Macros include hard boiled eggs and fruit
Macros for 1 out of 6 pop-tarts only is:
439 calories | 48.4g Carbs | 7.1g Proein | 25.6g Fat
Nutrition
Calories: 439kcal | Carbohydrates: 53.1g | Protein: 13.8g | Fat: 30.5g | Fiber: 5.7g
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