Step 1

Prepare the filling first, by heating blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and continue cooking until blueberries begin to burst. Stir in tapioca starch and cook another 3-4 minutes, or until blueberry mixture begins to thicken. Remove from heat and set aside to cool.

Step 2

Preheat oven to 350 degrees F.

Step 3

Line a baking sheet with parchment paper and set aside.

Step 4

Add almond flour, tapioca starch, and salt to the bowl of a food processor and pulse to combine. Add coconut oil or butter and pulse until a sand-like consistency.

Step 5

Add egg and maple syrup. Process until a dough forms.

Step 6

Transfer dough onto your work surface that has been lined with parchment paper or a silicone mat. Roll out dough to about 1/4-in thick. Cut into 8 5x3-in rectangles. Spoon 1-2 tablespoons of filling onto half of the rectangles, then cover with remaining half. Use a fork to crimp the edges together on all sides.

Step 7

Transfer the pop tarts to the prepared baking sheet and bake 15-20 minutes, until golden. Cool.

Step 8

To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.

Step 9

Transfer powdered sugar to a bowl and whisk together with blueberry filling.

Step 10

Spoon glaze over each pop tart and allow to dry.

Step 11

Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.