Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a small saucepan, combine the apple, cinnamon, coconut sugar, and vanilla extract.

Cook over medium heat, stirring often, until the apples begin to soften (about 5 minutes).

Remove from heat and set aside to cool slightly.

In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), combine the almond flour, cinnamon, egg, coconut oil, and honey.

Mix until a dough forms.

Place the dough on the prepared baking sheet.

Use a pizza cutter or sharp knife to trim the edges for straight sides.

Cut the rectangle once vertically and four times horizontally to make 8 smaller rectangles.

Place about 1 tablespoon of apple filling in the center of 4 rectangles.

Top with the remaining 4 rectangles.

If the dough feels dry, brush a little water along the edges to help them stick.

Seal the edges by pressing down with a fork.

Transfer the baking sheet to the oven and bake for 12 minutes, or until the edges turn golden brown.

Let the pop tarts cool slightly on the pan before adding icing (if using).

In a small bowl, whisk together the monkfruit powdered sugar and almond milk.

Start with 2 teaspoons almond milk and add more as needed until a smooth glaze forms.

Drizzle over the cooled pop tarts.