Cinnamon-Infused Raspberry Pie Pops
Ingredients
- 400g plain flour
- pinch of salt
- 2 tsp cinnamon, ground
- 4 tbsp sugar of choice
- 200g vegan margarine
- 4 tbsp olive oil
- 1/2 cup raspberry jam
- 1 cup raspberries, roughly chopped
- 3 tbsp almond milk
Preparation
Add flour, salt, cinnamon, 2 tablespoons sugar and margarine to a food processor and process until crumbly, or use your fingers.
Mix the oil with 4 tablespoons of water and gradually add to the crumbs until a dough forms.
Flatten into a disc, wrap it and chill for at least 30 minutes.
Preheat oven to 200°C.
Roll out pastry and using a medium size heart-shaped cutter, cut out 16 hearts.
Add 1 heaping tablespoon jam in the middle, a few chopped raspberries and brush almond milk around the edge.
Add a cake pop stick if desired.
Cover with another heart and use a fork to seal the edges tightly.
Brush with a little almond milk and sprinkle with remaining sugar.
Bake in the oven at 200°C for 15 minutes, or until golden.
