Is there anything more nostalgic than a Frosted Brown Sugar Cinnamon Pop Tart? Toasted until the middle was all gooey, of course.
These are a twist on America’s old favorite packaged pastry, but better (wayyyy better) in taste and ingredients.
These have a thick cinnamon sugar layer sandwiched between two shortbread crusts and topped with maple coconut butter icing. Aka absolute heaven.
1.5 cups oat flour
1 cup almond flour
2 tbsp coconut flour
1/2 tsp sea salt
1/3 cup maple syrup
1/4 cup unsweetened cashew yogurt or vanilla bean
1/4 cup coconut oil, melted
1 tsp vanilla extract
Cinnamon Sugar Filling
3/4 cup coconut sugar
1 tbsp cinnamon
3 tbsp coconut oil, melted
2 tbsp cashew butter, runny ( aka not hardened in the fridge )
1/2 tsp vanilla extract
Maple Butter Icing
1/3 cup coconut butter
3 tbsp almond milk
2 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp cinnamon
Pinch sea salt
In a mixing bowl whisk together oat flour, almond flour, coconut flour, and sea salt. In a separate bowl whisk together maple syrup, yogurt, coconut oil, and vanilla extract.
Add dry ingredients to the wet and stir to combine until a thick dough is formed. Refrigerate the dough for 20 minutes.
Preheat oven to 350 F and line an 8” pan with parchment paper.
While the dough chills prepare your cinnamon filling.
In a small bowl add your coconut sugar and cinnamon. Mix to combine. Add melted coconut oil, cashew butter, and vanilla, and work the liquid into the coconut sugar with the back of a fork. Continue until all is mixed together and slightly damp. Set aside.
Once your dough is chilled separate the dough into two even balls. Leave one in the fridge and proceed with the next step with the other.
Press one of the dough balls into the pan to form the bottom layer of your crust.
Add your coconut sugar filling on top.
Add the remaining ball of dough to a sheet of clean parchment paper. Start to roll out with a rolling pin or your hands into the shape of an 8” square. It does not have to be perfect! This will just help keep all the layers separate.
Add the squared dough on top of the cinnamon filling and work it into the layers with your fingertips. It’s ok if it begins to mix slightly with the cinnamon layer.
Bake for 28-30 minutes or until golden brown.
While your pop tart bars bake prepare your icing.
Add coconut butter, maple syrup, and almond milk to a small sauce pot on low-medium heat. Stir continuously until all has thinned out and become one cohesive icing. Turn off the burner and stir in vanilla, cinnamon, and sea salt.
Spread icing onto your pop tart bars when they have completely cooled and refrigerate for 30 minutes before slicing.
Save bars in the refrigerator in a sealed container. !