Pre heat oven to 400F. Remove you puff pastry from the freezer and box and let it comes up to room temperature until it's easy to work with. Line a baking sheet with parchment paper
Lay the first sheet of puff pastry on the tray. In a small bowl mix the nut butter, hemp seeds and protein powder until smooth. Spread the mixture out on the puff pastry leaving a 1/2'' border from the edges
Spread the chia jam on top
Layer the second layer of puff pastry on top. Line up the corners and edges.
Using a fork to clamp down the entire outside of the pastry
Use a pizza cutter or sharp knife to cut the pastry into 6 poptarts
Clamp the edges of all the poptarts with a fork. Use the fork to poke holes in the tops of all the pastries
Brush the pastries with avocado oil or dairy free milk and bake 22-25 minutes until they're golden brown
When you remove them from the oven they will be puffy. Let them cool down completely the puff will settle.
Store in the refrigerator wrapped in paper towel in a air tight container. To re-heat use a toaster oven or the toaster to maintain the crispiness
