Prepare the filling first, by heating strawberries, lemon juice, and maple syrup in a heavy bottom saucepan over medium heat. Bring to a simmer and continue cooking until strawberries begin to break down. Cooking for 15-20 more minutes, stirring frequently, or until mixture has reduced and thickened. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
Add almond flour, tapioca starch, and salt to the bowl of a food processor and pulse to combine. Add coconut oil or butter and pulse until a sand-like consistency.
Add egg and maple syrup. Process until a dough forms.
Transfer dough onto your work surface that has been lined with parchment paper or a silicone mat. Roll out dough to about ¼-in thick. Cut into 8 5x3-in rectangles. Spoon 1-2 tablespoons of filling onto half of the rectangles, then cover with remaining half. Use a fork to crimp the edges together on all sides.
Transfer the pop tarts to the prepared baking sheet and bake 15-20 minutes, until golden. Cool.
Once cooled, spoon melted dark chocolate over each pop tart and top with chopped freeze dried strawberries. Allow to set.
Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.