Raspberry-chocolate pop tarts with coconut

Raspberry-chocolate pop tarts with coconut

Raspberry-chocolate pop tarts with coconut

Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 10 pop tarts
Have you ever tried a homemade pop tart before? Now's your chance! This version is made with a yummy coconut pie crust, but nothing is stopping you from using store-bought crust to save a little time. Simply dust with some icing sugar or brush with a little maple syrup for extra flavor. It's so easy to prepare: pie dough, the sweet filling of your choice, and a little something fun as a topping (try sugar, grated coconut or chopped nuts). No matter what shape you make them, they'll be great, but we recommend using a heart-shaped cookie cutter. What a delicious way to spoil the ones you love!

Ingredients

Crust

  • 1 1/2 cup flour
  • 3 tbsp shredded coconut
  • 1/2 tsp sea salt
  • 1/3 cup + 2 tbsp vegetable oil
  • 1/3 cup + 2 tbsp water
  • 4 tbsp maple syrup or agave syrup

Raspberry-chocolate filling

  • 3/4 cup frozen raspberries
  • 1 tbsp maple syrup
  • 1/2 cup dark chocolate chunks
  • 2 tbsp nut milk, for glazing
  • 1 tbsp cane sugar or palm sugar, for dusting
  • 2 tbsp shredded coconut, for dusting
  • 10 wooden popsicle sticks

Preparation

Crust

  1. In a large bowl, mix the flour, grated coconut, salt and oil. Add the water and maple syrup and mix with a fork. Start mixing with your hands until you have a ball of smooth pie dough. Add a little extra flour if the dough is too sticky.
  2. Flatten the dough between two sheets of parchment paper to roll it out without sticking. 
  3. Cut out shapes using a cookie cutter (hearts, for example). 
  4. Form a ball with the leftover dough and roll it out to cut out more shapes.

Raspberry-chocolate filling

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.
  2. Combine raspberries and maple syrup in a small bowl.
  3. Place the half the pie dough hearts on the prepared baking sheet.
  4. Add 1 tsp of raspberry mixture in the centre of each heart and add a few pieces of chocolate. 
  5. Place a wooden stick in the centre if you would like them to be lollipop style. 
  6. Cover each heart with a second piece of pie dough and seal the edges by pressing lightly with a fork.
  7. Brush with almond milk, dust with cane sugar and grated coconut. 
  8. Bake in preheated oven for 15 minutes.

Note: you can also use the store-bought pie dough of your choice. For an extra gourmet touch, dip the pop tarts in melted chocolate!

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