In a small bowl, toss your diced peaches with lemon juice, cinnamon, and coconut sugar.

Transfer the mixture to a small saucepan over medium heat. Stir in the arrowroot powder (or cassava flour).

Simmer for about 3–5 minutes, stirring frequently, until the peaches break down and the juices thicken into a glossy, jammy puree.

Remove from heat and let cool completely before assembling your pop-tarts (hot filling will melt your dough!).

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, and coconut sugar.

Cut in the palm oil shortening using a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in the maple syrup and 3 tablespoons of coconut milk until a cohesive dough forms. If it feels too crumbly, add the 4th tablespoon of coconut milk.

Chill the dough in the fridge for 15 minutes to make it easier to roll out.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll out your chilled dough between two sheets of parchment paper until it is about 1/4-inch thick.

Use your favorite mini cookie cutters (rectangles, squares, or cute shapes) to cut out even numbers of dough pieces (you'll need a bottom and a top for each).

Spoon a tiny, measured amount of your cooled peach puree into the center of the bottom pieces, leaving a clean border around the edges.

Place the matching top dough piece over the filling. Use the tines of a fork to gently press and crimp the edges closed.

Bake for 12–15 minutes, or until the edges are lightly golden and set.

Remove from the oven and let them cool completely on the baking sheet.

Step 5: Glaze and Serve

In a small bowl, whisk together the powdered sugar, vanilla extract, and coconut milk until smooth. (Stir in a tiny spoonful of the peach puree if you want a pretty pastel glaze!)

Drizzle or spread the glaze over the cooled mini pop-tarts.

Enjoy immediately, or store in an airtight container in the fridge!