Preheat oven to 350 F. Heat the blueberries in a pot over medium-low heat with the lemon juice and maple syrup until it begins to simmer. This can take anywhere from 5 - 10 minutes. Once the blueberries have become soft, break them up with the back of a fork or spatula. Remove from heat and stir in the chia seeds until well mixed. Set aside to cool while you prepare the rest of the pop tart.

In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed.

Add the coconut oil, water, and maple syrup to the processor and pulse until sticky dough begins to form. If the dough is not sticking, add another tablespoon of water. If it's too wet, add another tablespoon or two of tapioca flour. A ball of dough won't form naturally with this dough, you will need to push it together with a spatula but it should stick together well.

Divide the dough in half and roll it out on a piece of lightly floured parchment paper to about ¼ inch in thickness. I like to use extra tapioca flour to help in this process. Measure and cut the dough into six 3X5 inch rectangles and spread them 2 inches apart on the piece of parchment paper. Spoon 2 - 3 tablespoons of the blueberry jam on top, leaving some room around the edges. Reserve about a tablespoon of jam for the icing.

Repeat step 4 above with the other half of the dough. Place those rectangular pieces of dough on top of the blueberry filling. With the back of a fork, press along the edges of the blueberry pop tart to "seal" them shut. If desired, brush the tops of each pop tart with an egg wash or melted coconut oil and sprinkle a little course sugar over top. Bake in the oven for 12 - 14 minutes until the edges are golden brown. Let cool before icing.

While the blueberry pop tarts are cooling, prepare the icing. In a bowl, mix together the powdered sugar, almond milk, vanilla, and extra blueberry jam. Continue to stir until there are no powdered sugar clumps left. Drizzle over top of each cooled blueberry pop tart and enjoy!