• In a high-speed blender, add almond flour, flour, yogurt, and sugar.
• Blend until it looks crumbly - it takes 20-30 seconds on medium speed.
• Gradually add the cold, icy water - see note for how to prepare it - and stop adding when the dough forms tiny pieces that stick together when pressed with your finger. I used 3 tablespoons of icy water.
• If you accidentally added too much water, fix that by adding a bit more flour.
• Flour your work surface, pour the dough pieces from the blender onto the surface, and squeeze with your hands to bring the pieces together into a dough ball. Knead a few times to bring the pieces of dough together and form a dough ball.
• Divide the dough into 2 equal pieces.
• Roll each piece on a floured surface, generously adding more flour on top of the dough and the surface. You don't want the dough to stick to your rolling pin or surface.
• Roll it very thin, it won't look square, more like an oval. You are aiming for a thin oval layer that is a bit longer than 12 inches x 9.5 inches (30 cm x 24 cm) because then, you will cut the rolled dough into a neat rectangle of 12 inches x 9.5inches (30 cm x 24 cm), using a sharp knife and guiding the knife with a ruler.
• Gather the dough leftovers from the rectangle, squeeze into a ball, and reuse later to reroll and form more pop-tart rectangles.
• From the large rectangle above, cut out rectangles of (3.9 inches x 3 inches) 10 cm x 8 cm - use a ruler to measure, and use the ruler to guide your sharp knife as you cut the dough. You should get 6 rectangles from this dough.
• Repeat the steps above to roll the other piece of dough, but this time, to a rectangle of dough that is the same size as the others, use one of the rectangles you cut before as a pattern. Place on the rolled dough and cut around. You will get another 6 rectangles. Using the leftover side dough will get 2 extra rectangles, ending with a total of 14 rectangles to make 7 pop tarts.
• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray.
• Place 7 rectangles of dough onto the prepared baking sheet and leave an inch of space between each.
• Spread 2 teaspoons of jam or preserve in the center of each rectangle, leaving 0.2 inches on the border free from jam.
• Place a rectangle of dough on top of each rectangle containing the jam. Make sure you overlay them perfectly.
• Use the tip of a fork to press all around the rectangles to seal them together nicely.
• Use a toothpick to prick the top pop tart layer - this prevents the top of the tart from cracking or popping.
• Bake the pop tarts for 18-20 minutes at 350°F (180°C) until golden brown on the sides.
• It's okay if a little jam runs out of the pop tarts during baking. This happens if you didn't seal them properly or overfill the middle.
• Cool down at room temperature for 10 minutes on the baking sheet.
• Let them cool down for 30 minutes on a cooling rack at room temperature, then in the fridge for 1 hour before frosting.

Frosting

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract.
• Spread the thick frosting in the center of each tart.
• Add a pinch of sprinkles on top and refrigerate again for 30 minutes to 1 hour to set the frosting.