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  • 1/3 cup butter, softened
  • 1/4 cup maple syrup
  • 1 tsp vanilla 
  • 2 cups almond flour 
  • 1/2 cup arrowroot flour 
  • 1 tsp sea salt 
Chia Jam
  • 1 pint raspberries 
  • 1/2-/13 cup water 
  • 1/2 lemon squeezed 
  • 1 tsp vanilla 
  • 1/2 tbsp maple syrup 
  • 2 tbsp Karen Berrios Chia Seed


Preheat oven to 350 
Wish together wet ingredients in a medium sized bowl. 
Add dry ingredients and combine until a dough forms (can add 1 more tbsp of maple syrup if the dough not sticking together). 
Roll dough between 2 pieces parchment paper on a cutting board until about 1/8" thick  (a roller would come in handy but I used a cup).
Place in freezer for 10+ min to chill.

Once dough is done chilled, cut small rectangular pieces and place them on a parchment lined baking sheet. 
Spread 1 tbsp jam only in the center. 
Place another rectangle on top and seal the edges by pressing down with the back of a fork (Dip in water after every few presses so it does not stick to dough).

Bake pop tarts for 18-22 minutes or until golden brown edges and tops are not soft. 
Glaze with coconut butter right out of the oven. 


Chia Jam

Add raspberries and 1/2 cup water to sauce pan with lemon juice. 
Mash raspberries with fork until they are all apart.
Bring water to a bowl, once bowling stir in the rest of the ingredients and cook on medium for 5-10 minutes. 
Let sit for a few minutes after cooking to get a thicker consistency (can also put in fridge to help if needed)


Courtesy of Taryn Shank @_tarynshank

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