Raspberry-Chocolate Pop Tarts with Coconut - Dessert Recipe
Raspberry-Chocolate Pop Tarts with Coconut
Rated 5.0 stars by 3 users
Catégorie
Desserts/ Snacks
Portion
10 pop tarts
Temps de préparation
30 minutes
Temps de cuisson
15 minutes
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 flavour. 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!
Ingrédients
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1 1/2 cup flour
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3 tbsp PRANA organic finely grated coconut
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1/2 tsp sea salt 1/3 cup + 2 tbsp vegetable oil
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1/3 cup + 2 tbsp water
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4 tbsp maple syrup or agave syrup
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3/4 cup frozen raspberries
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1 tbsp maple syrup
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1/2 cup PRANA organic chocolate chunks, 70% cacao
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2 tbsp nut milk, for glazing
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1 tbsp PRANA organic fair trade cane sugar or PRANA organic coconut palm sugar, for dusting
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2 tbsp PRANA organic finely grated coconut, for dusting
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10 wooden popsicle sticks
Crust
Raspberry Chocolate Filling
Instructions
Crust
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.
Flatten the dough between two sheets of parchment paper to roll it out without sticking.
Cut out shapes using a cookie cutter (hearts, for example).
Form a ball with the leftover dough and roll it out to cut out more shapes.
Raspberry Chocolate Filling
Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper or a silicone mat.
Combine raspberries and maple syrup in a small bowl.
Place the half the pie dough hearts on the prepared baking sheet.
Add 1 tsp of the raspberry mixture in the center of each heart and add a few pieces of chocolate.
Place a wooden stick in the center if you would like them to be lollipop style.
Cover each heart with a second piece of pie dough and seal the edges by pressing lightly with a fork.
Brush with almond milk, dust with cane sugar and grated coconut.
Bake in preheated oven for 15 minutes.
Recipe 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!