Process the almond flour, tapioca starch, coconut sugar, and butter together until you achieve a crumbly texture.

Add the egg and process once more until a dough forms.

Wrap the dough in plastic wrap, forming a disc shape, and refrigerate for a minimum of 30 minutes.

Warm the organic raspberries and water in a saucepan over medium heat, stirring until they become easily muddled.

Incorporate the chia seeds, and once removed from the stove, mix in the collagen for added protein.

Set the jam aside to cool.

Sprinkle some tapioca flour on a piece of parchment paper, then roll out the dough into a rectangle, covering it with another sheet of parchment to prevent sticking.

Using a pizza cutter, trim the edges and slice the dough into 10 equal rectangles.

Transfer the parchment with the dough onto a baking sheet.

Dollop the chia jam into the center of five rectangles and place the remaining five pieces of dough on top.

Seal the edges with a fork, while poking holes into the tops for steam to escape.

Bake in the oven at 350°F for 20 minutes, then allow to cool completely.

Extract the raspberry juice using a fine mesh strainer and mix it with the powdered Monkfruit sweetener until you reach the desired consistency.

Spread the frosting over the cooled pop tarts.