RECIPE BELOW for raw vegan and gluten-free pop tarts!
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makes 10-12 tarts
For the dough:
2 c oat flour
2 c shredded coconut, blended into flour
1/4 c psyllium husk (soaked in 1 C water for 15 minutes)
1/2 tsp salt
1/2 c coconut oil, melted
1/2 c coconut nectar
2 tsp vanilla extract
For the filling:
1 c raspberries
Juice of 1 lemon
1/2 c dates, pitted and chopped
pinch sea salt
2 Tbsp psyllium husk (soaked in 1/4 c water for 15 minutes)
Make the dough:
Add oat flour, coconut flour, and salt, give it a whisk, then add gelatinized psyllium husk (it just needs to have soaked in water for about 15 mins) coconut oil, coconut nectar, and vanilla. Mix it all up until you have a thick dough.
Separate the dough into two halves to work with it. Take each half and roll it out between two pieces of wax paper. The dough should be somewhere between 1/8 – 1/4 of an inch thick — basically as thin as you can get it without it falling apart while you’re working with it.
To make the filling:
Mix all filling ingredients in blender or food processor, and set aside.
Cut the dough into 10-12 rectangles – they should be about 3×5.
Spread 1-2 tablespoons of raspberry filling on half of your rectangles, then place the corresponding dough (the “bro next door” on top)
Press edges down with a fork to seal.
Dehydrate for 6-7 hours until slightly crispy.
**If you’re using an oven – put them in at the lowest temperature possible (usually around 200F for most ovens) and check on it every 15 mins or so. Unfortunately I’ve found that I can’t give exact times for ovens because everyone’s is so different and raw stuff is a little more delicate!
Director: Chris Low
Producer: Alex Healy
Camera: Peter Lau
Food Stylist: Sophia Green
PA: Jamie Dore
Hair and Make-up: Rachelle Blanco
Editor: Allison Baruck
Music: Ricky Reed