Homemade Pop Tart with Blackberry Chia Jam

ADD Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix, psyllium husk powder, coconut sugar, and salt into a food processor and pulse to aerate.
ADD the frozen and cubed butter and pulse until it looks like a course meal.
POUR in ice water and pulse until combined.
REMOVE the dough from the food processor and press together to form 2 disks and warp. 
PLACE in the fridge for 1-2 hours, or overnight.
MAKE the blackberry chia jam while the dough is chilling or use store-bought.
COMBINE the blackberries, honey, and lemon juice in a saucepan over medium heat and bring to a simmer.
REDUCE the heat to low and continue cooking until the blackberries break down about 10-15 minutes.
STIR in the chia seeds and cook for 1-2 minutes and remove from heat.
REMOVE one of the doughs from the fridge, and dust a clean work surface with arrowroot starch. The dough is easier to work with if you roll each disk out on a sheet of parchment paper.
ROLL the dough into a 9x16 inch rectangle and measure 10 3x4 inch rectangles and cut.
TRANSFER the rectangles to a parchment paper-lined baking sheet, using a spatula, and place in the freezer while you repeat the process of rolling and cutting out the other half of the dough.
PREHEAT the oven to 350ºF.
REMOVE the baking sheet from the freezer and brush the edges of each of the pop tart bases with an egg wash.
SPOON one tablespoon of jam into the center and spread out, being careful not to get too close to the edges.
PLACE the remaining dough over the filling of the pop tart. Using a fork, press indentations around the entire pop tart.
BRUSH with egg wash and poke holes into the top using your fork
BAKE for 20-25 minutes.
MAKE the icing while the pop tarts are baking.
WHISK together coconut butter, coconut oil, honey, milk, and a small amount of jam for color.
DRIZZLE the icing over the cooled pop tarts and sprinkle with freeze-dried raspberries.
ENJOY!