Chia Jam Filled Coffee Pop Tarts
Ingredients
- 200g spelt flour
- 150g unsweetened soy yogurt
- 30g coffee and walnut vegan protein blend
- 1 sachet Bondi coffee pre workout
- 35g powdered peanut butter
- 1/2 cup water
- 1/2 tsp baking powder
- pinch of salt
- squeeze of a lemon
Chia jam
- 100g frozen mixed berries
- 5g chia seeds
- a tad bit of water
Preparation
In a saucepan, mix 100g frozen mixed berries, 5g chia seeds, and a little water. Heat until berries melt and soften to form a jam consistency, stir for about 3 minutes, then let cool to allow chia seeds to absorb excess liquid.
In a bowl, mix all ingredients together excluding the chia jam (200g spelt flour, 150g unsweetened soy yogurt, 30g coffee and walnut vegan blend, 1 sachet Bondi coffee pre workout, 35g powdered peanut butter mixed with 1/2 cup water, 1/2 tsp baking powder, pinch of salt, squeeze of lemon) to form a dough.
Roll the dough out into a rectangle and cut into 10 equal mini rectangles.
Place the chilled chia jam on 5 of the rectangles and use the other 5 rectangles to cover them.
Use a fork to pinch the sides of the rectangles together like pop tarts.
Place onto a baking sheet on a baking pan and bake in the oven at 180°C for 15-20 minutes.
Remove from oven, let cool, and decorate with white chocolate syrup and soya crispies.
