RECIPE BELOW for raw vegan and gluten-free pop tarts! \r<br>\r<br>Want more recipes? I wrote a RVNG COOKBOOK! Get it HERE: \r<br>\r<br>POP TARTS\r<br>makes 10-12 tarts\r<br>\r<br>INGREDIENTS\r<br>\r<br>For the dough:\r<br>2 c oat flour\r<br>2 c shredded coconut, blended into flour\r<br>1/4 c psyllium husk (soaked in 1 C water for 15 minutes)\r<br>1/2 tsp salt\r<br>1/2 c coconut oil, melted\r<br>1/2 c coconut nectar\r<br>2 tsp vanilla extr\r<br>\r<br>For the filling:\r<br>1 c raspberries\r<br>Juice of 1 lemon\r<br>1/2 c dates, pitted and chopped\r<br>pinch sea salt\r<br>2 Tbsp psyllium husk (soaked in 1/4 c water for 15 minutes)\r<br>\r<br>PROCESS\r<br>\r<br>Make the dough:\r<br>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.\r<br>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 youre working with it.\r<br>\r<br>To make the filling:\r<br>Mix all filling ingredients in blender or food processor, and set aside.\r<br>\r<br>Assembly:\r<br>Cut the dough into 10-12 rectangles – they should be about 3×5.\r<br>Spread 1-2 tablespoons of raspberry filling on half of your rectangles, then place the corresponding dough (the “bro next door” on top)\r<br>Press edges down with a fork to seal.\r<br>Dehydrate for 6-7 hours until slightly crispy.\r<br>\r<br>**If youre 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 Ive found that I cant give ex times for ovens because everyones is so different and raw stuff is a little more delicate!\r<br>\r<br>-----------------------------------------------------------------------------------------------------------------------\r<br>\r<br>INSTAGRAM - \r<br>FACEBOOK - \r<br>TWITTER - \r<br>SNAPCHAT - lauramillerRVNG\r<br>\r<br>Director: Chris Low\r<br>Producer: Alex Healy\r<br>Camera: Peter Lau\r<br>Food Stylist: Sophia Green\r<br>PA: Jamie Dore\r<br>Hair and Make-up: Rachelle Blanco\r<br>Editor: Allison Baruck\r<br>Music: Ricky Reed
