Step 1

Make the date paste: add the dates to a medium sized glass bowl and pour boiling water over them.  Let sit for 20-30 minutes.  Drain dates and reserve the soaking water.  Add the dates, cinnamon and salt to a food processor, or blender, turn it on and then slowly pour in the reserved soaking water.  You want the date paste consistency to be similar to hummus.  Set cinnamon date paste aside.

Step 2

Make the pie dough:  add flour, sugar, salt and coconut oil to a food processor and turn it on.  Slowly drizzle in the ice water, a tablespoon at a time, until the dough forms a ball in the food processor.  You will likely need 5-6 tablespoons of water.  Form the dough into a ball and you can either use it right away or refrigerate it until ready to use.

Step 3

Sprinkle flour onto a large flat surface and use a rolling pin to roll to roll out your pie dough until it’s about 1/8th inch thick.  Use a pizza cutter or sharp knife to cut the dough into equal sized rectangles, you want them about 2×3 inches, but you can really make them whatever size you want as long as they are equal sizes.

Step 4

Place half of the rectangles on a large baking sheet lined with parchment paper and then spoon about 2 tablespoons of the cinnamon date mixture into the middle of each pie dough.  Spread the mixture out, but make sure to leave a small border around the edges.  Place a second pie rectangle on top, press it down slightly, and then use a fork to seal the edges of the pop tart.

Step 5

Place pop-tarts in the oven and bake until golden brown and cooked through, 25-30 minutes.  Remove pop-tarts from the oven and place on a cooling rack.

Step 6

Make the glaze: add powdered sugar, milk, vanilla and cinnamon to a small bowl and whisk until combined and there are no more lumps.  Once pop-tarts have cooled, spoon the glaze over the top and sprinkle with a little extra cinnamon.  Let sit until glaze has cooled and hardened.