Raspberry-chocolate pop tarts with coconut

Prep Time 30 minutes
Cook 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 pie crust to save a little time! Just dust with a little icing sugar or brush with a little maple syrup for some extra flavour. It's so easy to prepare: pie dough, the sweet filling of your choice, and a little something fun for a topping (try sugar, grated coconut, or chopped nuts). No matter what shape you make them, they'll be delicious, but we recommend using a heart-shaped cookie cutter. What a delicious way to spoil the ones we love!
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How it's made: the pie dough

Ingredients

  • 1 1/2 cup of flour (250g)
  • 3 tablespoons of
  • 1/2 teaspoon of sea salt
  • 1/3 cup + 2 tablespoons of vegetable oil (10cl)
  • 1/3 cup + 2 tablespoons of water (10cl)
  • 4 tablespoons of maple syrup or agave syrup

Directions

  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. With the help of a cookie cutter, cut into hearts. Form a ball with the leftover dough and roll it out to cut out more hearts.

How it's made: raspberry-chocolate filling

Ingredients

  • 3/4 cup of frozen raspberries
  • 1 tablespoons of maple syrup
  • 1/2 cup of
  • 2 cups of nut milk for glazing
  • 1 tablespoons of cane sugar or palm sugar for dusting
  • 2 tablespoons of for dusting
  • 10 wooden popsicle sticks

Directions

  1. Preheat the oven to 350°F.
  2. Combine raspberries and maple syrup in a small bowl.
  3. Place the half the pie dough hearts on a large baking sheet covered with parchment paper or a silicone mat. Add a teaspoon of raspberries in the centre of each heart and add a few pieces of chocolate. Place a paper stick in the centre if you prefer the pies to be lollipop style. Cover each heart with a second piece of pie dough and seal the edges by pressing lightly with a fork.
  4. Repeat until you have 10 heart-shaped tarts. Brush with almond milk, dust with cane sugar and grated coconut, and bake for 15 minutes.

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

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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