Preheat the oven to 350ºF.

Combine all the dough ingredients in a large mixing bowl and knead, using your hands, until the dough is firm but pliable. If the mixture is too dry or crumbly, add a teaspoon of almond milk at a time and knead the dough really well before deciding if you need to add another teaspoon. Otherwise, you’ll need to add more flour if the mixture got too sticky.

Cover with plastic wrap and set aside.

Meanwhile, combine all the filling ingredients in a separate bowl and whisk them nicely. Set aside.

Get the dough and divide it into three parts, working on one part at a time, while the remaining parts are covered in plastic. Alternatively, you may choose to refrigerate or freeze the remaining ⅔ of dough for later use.

Roll out ⅓ of the dough using a rolling pin, until it reaches ⅛ inch thick. Any countertops will do but feel free to roll them on parchment paper for easy clean-up.

Then, using a paring knife, cut the dough into 2x4-inch rectangles. For ⅓ of the dough, you’re most likely to have 8 rectangles.

Using a teaspoon, scoop some filling into the center of dough rectangles. Don’t fill all the way to the edges and only fill 4 rectangles out of 8.

Use the 4 empty rectangles to cover the filled ones. Press down and crimp the edges using a fork to seal the pop tarts. If they leak, just try to seal them the best that you can. After all, that’s what our parchment paper is for.

Transfer them into a greased sheet pan without parchment paper and cover with plastic wrap while you’re working on the remaining ⅔ of the dough if you’re cooking all of them. Otherwise, don’t cover it with plastic wrap and bake the 4 pop-tarts in the oven for 20 to 30 minutes or until the dough is cooked and golden brown.

Once done, take it out of the oven and allow to cool slightly.

Using an offset spatula, remove the pop-tarts from the sheet pan and transfer to a serving plate. Drizzle some honey on top and serve.