These Grain-Free Raspberry Pie Pops feature a gluten-free, grain-free, vegan crust filled with homemade raspberry preserves then baked in the oven for the most adorable pie-esque sweet treat!
This is a sponsored post written by me on behalf of the Oregon Raspberry and Blackberry Commission. The opinions and text are all mine. The raspberries used in this recipe was sent to me as a gift, thank you so much!
I think we can all agree that the only thing better than a homemade pie is an adorable mini pie on a stick! Aside from them being undeniably cute, sharing your pie pop with anyone is optional 😉 and absolutely no judgement if you have more than one, hehe. They are simple to make and perfect for any occasion. You can fill them with any fruit filling, but for this recipe I chose to use frozen raspberries from Oregon!
With spring right around the corner I was craving something filled with fruity deliciousness, yet simple- after a long winter with lots of time spent in the kitchen. And pie, especially gluten-free and vegan, can be challenging to make- so these pie pops are the perfect solution to all of the above. Not to mention, my kids adored these too! That’s always a win 🙂 I decided to make them grain free using cassava, coconut, and almond flour for a winning crust combination! And the 4-ingredient raspberry filling is so simple to make as well.
Oregon’s optimal soil, air, water and climate make it the best raspberry growing environment- I mean, these raspberries are so scrumptious! I’ve had some frozen raspberries that have been pretty flavorless, but not these! They are flash frozen within 24 hours of being picked at the peak of ripeness to lock in their beautiful color and great taste, and you really can taste how special frozen Oregon RaspbBerries are!
I also love keeping my desserts naturally sweetened, so just the raspberries and maple syrup bring all the sweetness to this dessert recipe. If you don’t have any lollipop sticks on hand, you can turn these pie pops into mini hand pies instead, so don’t fret. The important thing to note about this recipe is using quality Oregon raspberries and baking the pops just the right amount of time to keep them tender giving them the perfect amount of flaky pie goodness.
These Grain-Free Raspberry Pie Pops make the perfect dessert for spring events, birthdays, Easter, or just because you’re craving a slice of pie! Also check out these scrumptious Blackberry Belgian Waffles made with frozen Oregon blackberries!
- 2 cups frozen Oregon raspberries
- ½ tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon tapioca or arrowroot flour/starch
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup cassava flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil or vegan/plant butter, melted
- 1 teaspoon pure vanilla extract
- Lollipop sticks
- Coconut oil, preferably spray coconut oil
- 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.
* this recipe is sponsored by Oregon Berries
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Nutrition Information:Serving Size: 6
Amount Per Serving: Calories: 535Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 5mgSodium: 422mgCarbohydrates: 62gFiber: 7gSugar: 20gProtein: 7g