How to Make Vegan Pop Tarts: 3 Ways

By Maria Elena
|
July 05, 2016

Invented in 1964, Pop Tarts quickly became a cult classic when it comes to snack food. However, it didn't take long for us to realize they aren't exactly the healthiest. Let's just say they're more a dessert, less of a breakfast food.

However, when you make them on your own, you're taking out all of the yucky-processed ingredients. And when you vegan-ize them, you're taking out all of the animal product which is great for your cholesterol and heart. Yay for semi-healthy pop tarts!

Believe it or not, they're actually super easy to make. Just think of it this way: Dough. Filling. Glaze. Those are the only three components you need to worry about, and lucky for you, most of the ingredients are probably already lying around somewhere in your house. This simple vegan treat will have you looking forward to breakfast every morning!

1. Strawberry (Recipe from Sarah Bakes GFree)

We found this photo and recipe at Sarah Bakes G Free.

Here's what you'll need:

For the dough:

1 1/2 cups Sarah's gluten free flour blend
1 tablespoon cane sugar
1/2 teaspoon salt
6 tablespoons Earth Balance vegan butter, cold
4-6 tablespoons ice cold water

For the filling:

3/4 cup strawberry, raspberry or cherry preserves

For the vanilla glaze: (YES PLEASE!)

1 cup powdered sugar
2 tablespoons So Delicious unsweetened coconut milk
1/2 teaspoon pure vanilla extract
gluten free colored sprinkles (optional)
1 tablespoon organic cane sugar

2. Chocolate Chip Cookie (Recipe from Mind Over Munch)

2 cups (170g) oat flour
1/4 cup (50g) coconut oil
1/3 cup (85g) apple sauce
1/2 tsp salt
2 Tbsp ice cold water
soy milk (in substitute for egg wash)

For the filling:

dairy-free chocolate chips

For the icing:

melted vegan chocolate

3. Pumpkin Pie (Recipe from Boards & Knives)

Here's what you'll need:

For the dough:

3 cups all purpose flour
1 cup earth balance, cold and cut into chunks
approx. ½ cup ice water
pinch of salt
4 teaspoons raw sugar

For the filling:

one 15 oz. can pumpkin
one teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon clove

For the glaze:

2 cups powdered sugar
4-6 tablespoons almond milk
2 teaspoons maple syrup

Now, once you've picked out which flavor you want to make and you have all of your ingredients in order, let's get to baking.

Here's what you'll need to do:

1. Preheat oven to 350. Add all the ingredients of your dough into a food processor and mix until it becomes a doughy ball. Use water to adjust the consistency of the dough.

2. Flatten and transfer your dough to the fridge for 15 minutes. Remove from fridge and evenly rough your dough between two sheets of plastic wrap.

3. To get the 'Pop Tart' shape, cut your dough into rectangles.

4. Transfer the rectangles to a baking sheet and brush the edges with choice of dairy-free milk. Spoon your filling into rectangles and then cover with another rectangle. Repeat.

5. Crimp the edges with a fork and brush more dairy-free milk on top. Let sit in fridge for another 15 minutes, then bake for 20-25 minutes.

6. Take them out and let them cool. Now you can add your toppings / icing!

7. Store in a fridge in an airtight container throughout the week. You can also reheat in a toaster if you'd like. Enjoy your vegan treat!