Raspberry Protein Pop Tarts (Printable View)
Hearty tarts with almond dough, raspberry chia filling, and fruity glaze. Naturally sweet and protein packed.
# Ingredient List:
→ Pastry Dough
01 -
3/4 cup almond flour
02 -
3/4 cup tapioca starch
03 -
1/4 cup vanilla protein powder
04 -
1 tablespoon coconut sugar
05 -
1/2 cup unsalted butter, cold and cubed (vegan butter substitute optional)
06 -
1 whole large egg
→ Raspberry Filling
07 -
1 cup organic raspberries
08 -
2 tablespoons water
09 -
2 tablespoons chia seeds
10 -
2 tablespoons collagen powder
→ Frosting
11 -
2 tablespoons raspberry juice (strained from fresh or frozen berries)
12 -
3/4 cup powdered monkfruit sweetener (Lakanto brand recommended)
# Preparation Steps:
01 -
Combine almond flour, tapioca starch, vanilla protein powder, coconut sugar, and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg and process until the dough comes together.
02 -
Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 -
Heat raspberries and water in a saucepan over medium heat until the berries break down and become easily mashed. Stir in chia seeds and remove from heat. Incorporate collagen powder, mix thoroughly, and refrigerate until ready to use.
04 -
On a parchment-lined surface dusted with tapioca starch, roll the dough into a rectangle approximately 1/4 inch thick. Trim the edges and cut into 10 even rectangles using a pizza cutter.
05 -
Transfer parchment with dough rectangles onto a baking sheet. Spoon chia jam filling onto the center of 5 rectangles, leaving a border. Top with remaining rectangles, press edges to seal with a fork, and prick tops to vent steam.
06 -
Bake in a preheated oven at 350°F (177°C) for 20 minutes, or until pastry is lightly golden. Cool completely on the baking sheet.
07 -
Press fresh or thawed raspberries through a fine mesh strainer to obtain juice. Mix raspberry juice with powdered monkfruit sweetener until a thick, spreadable consistency is achieved, adding a splash of milk if necessary.
08 -
Spread the raspberry frosting over cooled pop tarts. Allow the icing to set before serving.
# Supplementary Details:
01 -
Thoroughly cooling the pop tarts before frosting helps prevent the icing from melting.