Preheat oven to 350°F and prepare two baking sheets with parchment paper.

In a bowl, mash the blueberries with a fork, then add chia seeds and maple syrup. Stir and refrigerate for 5-10 minutes to set.

In a large mixing bowl, stir together almond flour, protein powder, tapioca flour, and salt. Add melted coconut oil and stir to combine. Add the almond milk and stir until a ball of dough forms. Divide it in two to make it easier to work with.

Prepare a lightly floured surface. Roll the dough to 1/8-inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet.

Repeat with the remaining dough until it’s all used.

Place about 1 tablespoon of filling into the center of 10 of the squares, but leave space around the edges. Cover the filling with the remaining squares.

Use a fork to crimp the edges together and poke holes in the center of the pastry so that the heat can escape. Bake for 8-9 minutes.

Remove from the oven and let them cool. Meanwhile, mix the frosting ingredients until smooth. Glaze the cooled pop tarts with frosting and optionally decorate with vegan sprinkles or more blueberry powder. Dig in!