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paleo vegan gluten free dairy free pumpkin pie pop tart

Paleo & Vegan Pumpkin Pie Pop Tart

This pumpkin pie pop tart is paleo, vegan, gluten-free, dairy-free, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 17 minutes
Servings: 1 pop tart
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the pastry dough:
  • 6 tablespoon almond flour
  • 1 tablespoon coconut flour
  • 4 teaspoon coconut oil melted
  • 4 teaspoon water
  • splash of vanilla extract
For the filling:
  • 2 tablespoon pumpkin puree
  • 2 tablespoon brown sugar or coconut sugar
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon almond butter
  • ¼ teaspoon pumpkin pie spice
For the optional icing (not paleo!):
  • ¼ cup powdered sugar
  • water to thin
For a paleo icing:
  • 3 tablespoon coconut butter melted
  • 1 tablespoon maple syrup

Method
 

  1. Preheat oven to 350℉ and line a baking sheet with parchment paper.
  2. In a bowl, mix together your pastry dough ingredients until you have a dough.
  3. Split the dough in half and roll one half onto the parchment paper to create a rectangle. Mix up your filling and spread this evenly onto this piece of dough.
  4. Roll out the other half of dough into the same size rectangle and place it on top of the filling so that it is covering it.
  5. Pinch the edge of the dough together using a fork. Bake ofr about 17-19 minutes. Let cool.
  6. Mix together your icing of choice and add to the cooled pop tart. Enjoy!