Better-for-You Raspberry Cheesecake Pop Tarts
What you’ll need
Pop Tart Crust
• 1 cup almond flour
• 5 tablespoons coconut flour
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ½ teaspoon lemon or orange .zest (optional)
• 2 sticks of Culcherd butter .(original or cinnamon swirl — both work well) cold
• ¼ cup Culcherd cheese (original) cold
• 1 egg lightly beaten (sub flax egg)
• 2 teaspoons apple cider vinegar
• 1 teaspoon orange zest
• Egg wash or coconut milk (for glossy finish)
Chia Jam Filling
• 2 cups fresh or frozen berries of your choice
• 1-4 teaspoons of natural sweetener of choice — we like monk fruit or xylitol
• 1 tablespoon freshly squeezed lemon juice and zest
• 2 tablespoons chia seeds or more as needed
Vanilla Blood Orange Glaze
•1 cup powdered Monkfruit sweetener
• 3-4 tablespoons coconut milk (or any milk of choice)
• ½ teaspoon fresh blood orange juice
• ½ teaspoon fresh blood orange zest
Pop Tart Crust
1. Add almond flour, coconut flour, xanthan gum, salt and zest to food processor and pulse until evenly combined.
2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Make sure not to over-process the dough. The mixture should resemble coarse breadcrumbs rather than cookie dough.
3. Transfer the dough onto parchment paper, pat into a round and wrap.
4. Refrigerate for at least one hour and up to 3 days.
5. Roll out the crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. If the dough becomes unmanageable, put it into the freezer for 5-10 minutes before carrying on.
6. Once shaped into poptarts, put in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
7. Bake at 390°F/200°C for 10-12 minutes making sure to keep a close eye out as grain free flours have a tendency to brown suddenly rather than gradually.
8. Cool on a baking rack