Start by placing the flour, salt, and sugar, and Black Scottie Chai in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in ½ cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work them into the flour with bare, dry hands. Add the water and knead the whole mixture together until it has the texture described a moment ago.
Turn dough onto a clean, dry surface that has been dusted with flour. Divide the dough in half and shape each half into a smooth rectangle. Wrap each half in plastic and refrigerate until ready to use.
Make the Filling:
Add the almond butter, Black Scottie Chai concentrate, and salt to a food processor. Process until all the ingredients are combined. Set aside.
Make the Chai Cardamom Glaze:
In a small bowl, combine confectioners’ sugar, Black Scottie Chai concentrate, melted coconut oil, almond milk and cardamom. Stir until combined. Set aside.
Put it all together!
Heat oven to 350F.
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 minutes. Place one piece of dough on a lightly floured work surface, and roll it out and trim it into a rectangle about ⅛ inch thick. Cut the dough into 4 smaller rectangles about 3 x 4 inches in size. Repeat with the second ball of dough. Re-roll the trimmings to cut another 4 rectangles. You should have 12 rectangles in total to make 6 pop tarts.
Brush water over the surface of half the rectangles. Place a generous tablespoon of almond butter filling into the center of each rectangle, keeping a bare ½-inch perimeter around the filling. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle to make the pop tart edge design. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in the pan for two minutes and then transfer to a rack to cool.
Once the tarts are cool, spoon a thin layer of maple glaze on each tart and dust with extra cardamom!
WANNAMAKE THEM MINI?: Instead of cutting the dough into large rectangles, you can cut the dough into 1 and ¼ inch by 2 inch pieces which should yield about 26-28 mini pop tarts. Use ¼ teaspoon almond butter filling for each pop tart.