Paleo Raspberry Pop Tarts

Ingredients

• ¼ cup of water
• ¼ cup of ghee
• ¼ cup of maple syrup
• 1 tsp vanilla
• ¼ tsp of sea salt
• ½ cup of tapioca flour
• 1 medium ripe banana, mashed
• ½ cup of coconut flour

• 1½ cup of fresh raspberries
• ¼ cup of water
• ½ tsp of vanilla
• ¼ tsp of sea salt
• 2 tbsp of maple syrup

Instructions

1. For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.
2. Add in the tapioca flour and mix until combined.
3. Then add in the mashed banana and coconut flour and mix until you have a dough.
4. Set aside.
5. For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 – 40 minutes. It should reduce by half.
6. Take the dough and roll it out between two sheets of parchment paper until the dough is ¼”. Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles – roughly 2″ – 3″. You might have extra dough which works great for thumbprints.
7. Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!

HERE!