Go Back
Print
Paleo Raspberry Pop Tart Egg-Free

Paleo Raspberry Pop Tarts

Paleo Pop parts that are vegan to boot!
Keyword aip pop tarts, paleo pop tarts, vegan pop tarts
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 252 kcal
Author Kelly Bejelly @ A Girl Worth Saving

Ingredients

Dough

  • 1/4 cup water
  • 1/4 cup ghee or coconut oil to make vegan
  • 1/4 cup Dark maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup tapioca flour
  • 1 medium ripe banana mashed
  • 1/2 cup coconut flour

Raspberry Filling

  • 1 1/2 cup fresh raspberries
  • 1/4 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 2 Tablespoon Dark maple syrup

Instructions

  1. For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.
  2. Add in the tapioca flour and mix with a spoon until combined.
  3. Then add in the mashed banana and coconut flour and mix until you have a dough.
  4. Set aside.
  5. For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.
  6. Take the dough and roll it out between two sheets of parchment paper until the dough is 1/4". Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.
  7. Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!