- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 3 tbsp soy milk
- 1/2 tsp coconut oil
- 1 small banana, sliced
- 1 tsp maple syrup
- 1 tsp rum
- 4-6 tsp Manba creamy peanut butter
- 1/8 cup powdered sugar
- 1/2 tsp soy milk
- 1/2 tsp rum
- Toasted coconut flakes
- In a small bowl, combine flours and salt. In a small mug, combine maple syrup, vanilla extract, coconut oil and soy milk. Add to the flour and form a sphere using your hands.
- Transfer to a counter top and roll out until very thin (1 mm). Cut into 8-12 equal rectangles – the number of rectangles will depend on how big you want your Pop Tarts to be.
- Transfer to the fridge for 30 minutes.
- After 20 minutes, preheat your oven to 375ºF and line a baking sheet with parchment paper. Set aside.
- Prepare the filling. Melt coconut oil in a small pan over medium heat. Add banana slices and maple syrup. Cook until caramelized, flip, add rum and cook until caramelized on the second side. Remove from the heat and set aside.
- Take the dough out of the fridge. Spread one teaspoon of peanut butter on half of the rectangles, leaving about 1/4 inch of space all around the rectangle. Top with the caramelized banana slices. Using your finger tip, gently brush water along the edges of each rectangle.
- Cover each filling-topped rectangle with their matching half. Seal lightly with a fork. Poke a few holes in the top of each.
- Bake for 15 minutes or until golden around the edges. Let cool.
- While the Pop Tarts are cooling, prepare the frosting. In a small bowl or mug, add powdered sugar, soy milk and rum. Whisk until homogeneous. Gently brush each Pop Tart with the frosting and top with toasted coconut flakes.