Bring the raspberries and honey to a simmer in a small pot over medium heat.

Add chia seeds and mix well.

Cook down to your desired consistency - about 10 minutes. Mash the raspberries down with a spoon while cooking.

Remove from heat and cool.

In a food processor, pulse all ingredients except the egg to create thick crumbs, then add in the egg, pulsing until a dough forms.

Remove the dough (it will be sticky) from the food processor and divide into two equal parts. Wrap each dough ball in plastic wrap and flatten it, then chill it in the fridge for 30 minutes or overnight.

Sprinkle a generous amount of arrowroot starch onto a large parchment paper. Place one of the dough portions onto the parchment paper and sprinkle with more arrowroot starch.

Roll out the dough, starting from the center and moving outward, into an approx. 9 x 12 “ rectangle 1/4” thick. The dough will be sticky; however, you can add additional arrowroot to roll it out after chilling.

After rolling out the dough, use a rectangular cookie or a pizza cutter to make rectangles. (Size can be 3” x 4” or minis 2.5”x 3.5”)

Carefully transfer the pieces onto a large baking sheet lined with parchment paper using a thin spatula.

Roll out the remaining portion of dough and repeat the steps of rolling and cutting out rectangles.

Preheat the oven to 350 F and place the oven rack in the top half of your oven.

Spoon 1 - 1.5 Tbsp of the jam onto the center of the first rectangles, spreading out gently, leaving a 1/2” border around the edges. (use a smaller amount - 1.5 tsp if making minis).

Carefully place a rectangle from the second dough portion over each jam-covered portion. Using a fork, lightly seal the edges, and prick the top of the dough once with the fork to allow steam to escape during baking.

Bake for 20-22 minutes or until just beginning to turn golden brown. Remove from the oven and cool completely.

While pop tarts are baking, make the frosting.

Combine the coconut butter, honey, coconut milk, vanilla, salt, and milk in a small saucepan.

Place over low heat and whisk constantly until the icing is smooth. Add more coconut milk, 1 Tbsp at a time (if needed), to obtain a spreadable consistency.

Allow the frosting to cool.

Spread over cooled pop tarts and top with sprinkles if desired.