Makes about 8 small pop tarts.
I made mine into small squares so I could have MORE pop tarts to share with people but you can make them bigger and keep them all to your damn self. You do you, boo boo.
Crust Ingredients:
1 cup almond flour
2/3 cup cassava flour
1/2 cup cold butter
3 tablespoons water
Filling Ingredients:
1 tbsp ghee
1 cup fresh chopped strawberries
1/2 cup monk fruit sweetener
Icing Ingredients:
Greek yogurt
Left over juice from strawberry filling
1/3 cup powdered monk fruit sweetener
Directions:
Place a sauce pan on medium-high heat, add your ghee, and cook your strawberries until they are fully reduced.... meaning all dat juice is going to come out and you're going to be left with bomb ass strawberry filling awesomeness. Add your monk fruit sweetener after everything has reduced to your liking. Turn off heat and let the strawberry filling chill out while you prep your crust.
Mix all of the crust ingredients in a large bowl; minus your butter and water. Add your butter and massage that shit into the flour until its evenly dispirsed. Then slowly add your water and start forming all of that into a dough ball. Use a rolling pin, wine bottle, or whatever you have in your arsenal to roll the dough into a large flat oval. Use a knife to shape your giant oval into a large rectangle and divide the dough into even squares.
Use a spoon to place a dollop (like a tablespoon's worth) of filling into the center of a square and then very carefully place another square on top of that. Use a fork to go around the edges and seal the squares together. Repeat on all the other squares.
Bake at 350 for 25 minutes or until crust starts turning golden brown.
Mix all of your icing ingredients into a bowl and then place on top of the COOLED pop tarts. Let them shits cool before you ice!
Top with any left over strawberries from your reduction concoction and enjoy!
