Directions

1. Preheat your oven to 175C and line a tray with baking paper.
2. To make the pastry, start off by combining the coconut oil and maple syrup and mix together.
3. Add in the remaining dry ingredients and mix until well combined.
4. Pour in a tiny dash of milk to help bind the dough together. If your dough feels too wet/dry add in extra flour or milk as needed. Set aside.
5. For the filling, heat the blueberries over a medium-low heat and simmer until softened and you can mash them with the spoon. Stir through the maple syrup and chia seeds and set aside for 10 minutes to cool and thicken.
6. On a floured surface, roll out your dough nice and thinly and cut out 6-8 even rectangle shapes.
7. Lay half of these onto your baking tray and place a good spoonful of the berry mixture in the centre. Carefully place the other halves of the pastry cut outs over the top and seal around the edges by pressing a fork around the border.
8. Bake these in the oven for 8-10 minutes, until golden brown, then allow to cool.
9. To make the icing, simply combine the peanut butter, maca and maple syrup, then splash in a little almond milk whilst mixing until you???re left with a smooth, pourable consistency. Drizzle this over the pop tarts and enjoy!