Description
These Raspberry Protein Pop Tarts are a healthy, high-protein twist on a nostalgic favorite, featuring a gluten-free almond flour dough, a collagen chia jam filling, and a naturally sweet raspberry frosting — perfect for a nutritious breakfast, snack, or dessert.
Ingredients
- For the Dough:
- 0.75 cup almond flour
- 0.75 cup tapioca starch
- 0.25 cup vanilla protein powder
- 1 tablespoon coconut sugar
- 0.5 cup unsalted butter (or vegan butter stick)
- 1 whole egg
- For the Filling:
- 1 cup organic raspberries
- 2 tablespoons water
- 2 tablespoons chia seeds
- 2 tablespoons collagen
- For the Frosting:
- 2 tablespoons raspberry juice (from fresh or frozen raspberries)
- 0.75 cup powdered monkfruit sweetener
Instructions
- In a food processor, combine almond flour, tapioca starch, coconut sugar, and butter until crumbly.
- Add the egg and process until a dough forms.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a saucepan, warm raspberries with water until softened; mash slightly.
- Stir in chia seeds, remove from heat, then mix in collagen. Let cool.
- Roll dough between two sheets of parchment paper into a rectangle.
- Cut into 10 rectangles using a pizza cutter.
- Place 5 rectangles on a baking sheet; spoon chia jam in the center of each.
- Cover with the remaining rectangles, seal edges with a fork, and poke holes on top.
- Bake at 350°F (175°C) for 20 minutes.
- Cool completely before frosting.
- For frosting, strain raspberries to extract juice, then mix with powdered sweetener to create a spreadable glaze.
- Frost cooled pop tarts and serve.
Notes
- To make vegan, substitute a flax egg and use vegan butter. Skip collagen or use a plant-based alternative.
- Protein powder can be omitted by adjusting almond and tapioca flour to 1 cup each.
- Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Freeze for longer storage.
