Strawberry Matcha Latte Pop-Tart( Flavor Mashups Part 3)

Filling Ingredients:

1/4 cup of light agave

1/4 cup of oat milk

1 cup of coconut cream

1 tsp of vanilla extract

2 Tbsp of tapioca starch mixed with 3 Tbsp of water 

Pie Crust

2 cups of all-purpose flour

2/3 of a cup of cold butter

1/2 cup water

1/2 tsp of salt  

Icing

1/2 cup coconut cream

3 Tbsp of cacao butter

2 tsp of matcha powder

2 Tbsp of light agave

1/4 tsp of vanilla extract

Topping

Matcha Icing

Freeze Dried Strawberries (trader joes)

Step 1. Add coconut cream, oat milk, vanilla extract, and agave to a saucepan and cook on low for 3 -4 minutes. Mix tapioca with water in a bowl.

Step 2. Now, it's time to add the liquid tapioca. Ensure it's well mixed with water before adding it. Turn off the heat and mix. Continue cooking until the filling thickens. Refrigerate for about 1 hour before adding it to the crust. 

Step 3. Add flour and salt to a bowl and mix. Add cold butter from the refrigerator and mix it with your hands or spatula. Add in water and mix in; when done, create a ball. Use a rolling pin to roll out dough and cut out rectangles, with the top piece being more significant.

Step 4. Add mix to the pie crust and seal the top with a fork and water in between the pie crust. (Seal well, or the filling will leak out)

Step 5. Add cocoa butter, coconut cream, agave, vanilla, and liquid matcha to a saucepan and cook until everything is melted.

Step 6. Bake at 350 for about 25 minutes; add icing, freeze-dried, refrigerate, and enjoy!