• 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 mixing bowl mix together the apple sauce, oil and vanilla extract until smooth.
• 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.
• After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
• With a pizza cutter, cut the pastry into four equal 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.

For the Glaze

• 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.
• Evenly spread the glaze over the tops of each pop tart and top with sprinkles. Glaze the pop tarts after they have cooled to ensure your glaze doesn't "melt" off the pop tarts from the heat!