Coconut Butter & Nutella Pie Pops

Makes 12 pie pops

Ingredients:

For pastry:

• 1 cup whole wheat pastry flour
• 1/2 cup almond meal
• 1/2 tsp salt
• 2 tbsp sugar
• 6 tbsp cold butter, diced
• 1/4 cup (+ 2 tbsp) icy cold water

Filling:

• Coconut butter
• Nutella

What else is needed: cake pop sticks, egg wash, washi tape or ribbons.

Directions:

1. Sift whole wheat pastry flour, almond meal, salt and sugar into a food processor.
2. Add cold butter and gently pulse until flour resembles course crumbs. Do not over-pulse.
3. Gradually add icy cold water and pulse until dough comes together into a ball.
4. Lightly knead dough to form a rectangular disk, cover with a cling-wrap and chill dough to rest for 30 minutes.
5. In a small bowl, stir in drippy coconut butter and nutella. Line a small baking sheet with parchment paper. Take a small spoon and make tiny dollops of coconut butter and nutella balls onto the parchment paper. Make more and freeze this dollops for a few minutes for ease of use.
6. Preheat oven to 350F. Line a baking sheet with parchment paper.
7. Turn dough onto a generously floured surface. Flour the rolling pin and roll the dough out according to desired thickness. Do not roll it out too thin. Do this quick to avoid melting butter and overworking the dough.
8. Using your favorite cookie cutter, cut out dough and place a cake pop stick over it with gentle pressure. Add a dollop (or two!) of frozen filling, apply a little egg wash on the edges of dough and secure pie pops with a layer of cut out dough. Using a fork, gently apply pressure enough to seal the sides. For a little sheen, brush on a little egg wash over pie pops. Place pie pops on baking sheet.
9. Repeat until dough is completely used.
10. Bake pie pops between 12 to 14 minutes or until golden brown.