Healthy Little Vittles

Make the raspberry preserve filling first. Add the frozen raspberries to a medium-large saucepan. Add all of the other filling ingredients and heat over medium heat until the raspberries start to reduce and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. While the raspberries are simmering make the crust.

Preheat the oven to 375 degrees F. In a large bowl, whisk together the flours, cinnamon, baking powder, and salt. Next, add the maple syrup, melted coconut oil/butter and pure vanilla extract and stir it with a spatula or spoon until a dough forms. Place the dough onto a large piece of parchment paper and then place another piece of parchment paper on top of the dough and roll the dough out to ¼-inch thickness.

Using a round cookie cutter or even a glass, cut rounds from the dough and place half of them onto the parchment-lined baking sheets.

Lightly press one lollipop stick halfway up each round. Be gentle, you want the stick to stick, but not poke through the dough. If you’re worried about the lollipop stick sticking, you can place a small piece of dough over top of the stick to secure it in place.

Next, place one teaspoon of the raspberry filling in the center of each round, almost to the edges but leaving a border.

Using another small cookie cutter, cut out the center of the remaining pie rounds to allow the pies to vent while baking. Alternatively, you can just poke them with a fork. Place the cookie cut dough round on top of the filling and gently press the top and bottom rounds together to seal the edges of the dough.

Spray the tops of the pie pops with coconut oil and then bake in the oven for 15-18 minutes until they start to turn golden. Allow them to cool before enjoying. Store uncovered on your counter for up to 3 days.