Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Add almond flour, tapioca flour, and salt to the bowl of a food processor and pulse to combine. Add coconut oil, 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 between 2 sheets of parchment paper, to ¼-in thick. Cut into 8 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides.
Lightly brush the tops with the egg wash and bake 15-20 minutes, until golden. Cool completely.
To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.
Transfer powdered sugar to a bowl and whisk together with almond milk.
Spoon glaze over each pop tart and allow to dry.
Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.