First, Start by measuring out the coconut oil and palm shortening. Mix them together and place the mixture in the freezer to chill for at least 6 minutes or until solid.

Next, measure out the fruit. Do not chop the strawberries, but keep them whole. Measure about 2 ½ cups of fruit, fresh or frozen. If using fresh fruit cut in half and place in the pot with 1-2 tablespoons of water. For frozen fruit, add directly to the pot. let cook at medium heat for about 7 minutes stirring occasionally.

While the fruit cooks, measure out the dry ingredients for the pastry crust. When the fats are almost chilled solid, add them to the dry ingredients. Use a pastry cutter or fork to incorporate the flour and fats.

After 7 minutes of the fruit cooking, add in the honey and lemon juice. Stir until well incorporated and let cook for another 4 minutes. Stirring occasionally so the mixture does not burn.

While the fruit is cooking, finish making the crust. Add in the apple cider vinegar, and add in the ice water 1 tablespoon at a time. Make sure to use at least 5 tablespoons of water. When the dough is mixed, place it in the refrigerator while you finish your filling.

Once the strawberry filling has cooked for another 4 minutes, mix the arrowroot flour with 1 tablespoon of water and add to the strawberry mixture. Cook for another 2-3 minutes. The filling should thicken, but not still have a jam-like consistency. It should cook for 13-14 minutes total. Take the filling off the burner and set aside to cool for a few minutes.

Preheat the oven to 400 degrees Fahrenheit.

While the filling cools, roll out your dough. Split the dough into two sections and roll the first section on your baking sheet into a large rectangle about 9-10 inches long by 7-8 inches wide. To avoid the dough sticking to the rolling pin, use parchment paper on top of the dough or dust it with arrowroot flour. Repeat this process on a parchment paper for the top of the poptart.

Next add the filling to the bottom crust, reserving 1 ½ tablespoon of jam for the frosting. Spread the filling leaving about ¼ inch along the edge to crimp the crust. Add the top of the crust onto the pastry. For square edges cut the crust before crimping it with a fork.

Make slices onto the top of the crust to allow air out of the pastry, and rub the top of the crust with oil. You can sprinkle the top with powdered maple sugar, but that is optional.

Place the pop tart in the oven and bake for 16-18 minutes or until the edges are nice and crispy.

While the pop tart cooks, make the frosting. Mix together the shortening and coconut butter first. Next add in the honey, powdered maple sugar, strawberry filling, and coconut milk. Mix until smooth and set aside.

Let the pop tart cool before adding the frosting or it will melt into the pop tart. Cut into pieces and serve immediately or place in an airtight container in the refrigerator for up to a week.