Preheat the oven to 338 degrees Fahrenheit / 170 C. Line a baking tray with parchment paper. Set aside. In a medium mixing bowl, add flour and baking powder and whisk together. Set aside.
In a small bowl, mix together the applesauce, oil, and vanilla extract. Add the apple sauce mixture to the dry ingredients, mix to form a dough
If the dough is a little dry, add 1-2 teaspoons of ice cold water. Shape into a ball, cover in plastic wrap and allow to rest in the fridge for 15 minutes.
Next, cut the dough in half. Place one half on baking paper then place another piece of paper on top. Roll out until thin.
With a pizza cutter, cut the pasty into four rectangles. Repeat with the remaining pastry.
Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping tablespoon of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges
Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
Bake the pop tarts in the oven for ten to 15 minutes until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.
In a small bowl, mix together the powdered sugar and coconut yogurt to form a smooth glaze. Add more powdered sugar to the glaze until desired thickness is met. Spread glaze over pop tarts.