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Rhubarb strawberry pie pops

Rhubarb strawberry pie pops

I have been dying to make Churros for a while now, just because I love love any dessert with Cinnamon sugar. These mini churro cups are so easy to make and your guests will absolutely love these cute bite size, melt in your mouth Cinnamon bites covered in chocolate!

Rhubarb strawberry pie pops are my celebratory pie eating way of welcoming the first of May. Since I don’t have the celebratory flower (lily of the valley) that is known as the fist of May, pie has to do the trick!

Read more about how the French celebrate Labor day

Rhubarb strawberry pie pops

SO looking back one year ago, I was a new mom and I just launched my website. So much has happened since then and are still happening. I look at him each day and I think, this is going by so fast. I hold him and say “please don’t grow up” and other days, I’m like wishing it all over.

Somedays I know who I am, my style and what I want to do. Looking back on things I have done in the past, I feel kind of bummed that I haven’t figured stuff, life out. It feels as though I have lost so much time and yet, May is here again and the flowers are in bloom again and it feels as though the chance is still there to live every day to it’s fullest potential.

Rhubarb strawberry pie pops

Do you ever feel like there have been so many opportunities lost, or actions, decisions that you have made that could’ve changed where you are right now in life? Still, making decisions is part of life, so how do you make sure you’re making the right ones? Anywho that is whats going on in my head right now. Who wants to live in the past anyway. Forget, forgive and live! Like the Lilly of the valley, give those closest to you some flowers and a whole lotta love!

Oh and these, sugar-free and these pie pops are gluten-free, sugar-free (because they taste so light) and super cute to eat. So make them, bake them and give them as a gift. Serving others, loving others is what’s it’s all about.


Prep Time
Cook Time


4-6 people

Rhubarb strawberry pie pops

Rhubarb strawberry pie pops


  • 1 cup spelt flour
  • 1 cup buckwheat flour (or sub with oat flour)
  • 125g soy butter
  • 1 tsp salt
  • 1-2 tbsp coconut sugar
  • 5-7 tbsp cold water
  • 1 tbsp cornstarch
  • 1 tsp coconut oil
  • extra coconut sugar

Rhubarb strawberry jam

  • 2 cups chopped rhubarb
  • 1 cup chopped strawberries
  • 1 tbsp chia seeds
  • 1/2 cup honey
  • 1/2 cup coconut sugar
  • 1/4 tsp salt


  1. Preheat oven to 180 degrees Celcius.
  2. Sift the flour and then add the softened butter and rub with your fingers until it resembles breadcrumbs.
  3. Add the cold water bit by bit until a dough forms and then roll the ball of dough up and wrap it up in clingwrap and place in the fridge to rest for up to an hour.
  4. Meanwhile, add all the jam ingredients into a pot on the stove and heat up on medium heat and let it simmer for 15-20 minutes or so and let it cool.
  5. Remove the dough from the fridge, sprinkle on cornstarch and then roll out with a rolling pin (place the dough in between clingwrap for no sticky-ness or mess), cut out circles and then heart shapes for the top part of the pies.
  6. Scoop 1 1/2 tsp of the jam in the center of the pies, brush some water on the edges of the pies, press flat with fingers or with a fork.
  7. Brush with melted coconut oil and sprinkle over extra coconut sugar.
  8. Remember to leave an open space for the pop sticks (optional).
  9. Bake for 20 minutes at 175 degrees Celsius.
  10. Eat slightly warm with whipped coconut cream or store in the fridge for up to one to two days.

Extras that can be added:

  • Almond butter in the center
  • Mint leaves
  • Cinnamon in the pie dough
  • Almond meal as part of the pie dough

Enjoy the first of May everyone!


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