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healthy homemade vegan pop tarts with strawberry filling with rainbow sprinkles and coconut yogurt icing
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5 from 13 votes

Healthy Homemade Vegan Pop Tarts

These sweet, flaky, healthy homemade vegan pop tarts are scrumptiously delicious and so easy to make! Dairy free and healthier than traditional pop tarts, these low sugar treats are a healthy alternative to those super sugary store bought pop tarts! The whole family will love these colorful treats with rainbow sprinkles!
Prep Time10 mins
Cook Time10 mins
Resting Time15 mins
Total Time35 mins
Course: Appetizer, Breakfast, Brunch, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 277kcal
Author: Anjali Shah

Ingredients

Filling

  • ¼ cup low sugar strawberry jam 5 grams added sugar per tablespoon

Glaze

  • 2 tablespoons powdered sugar
  • 1 teaspoon coconut yogurt
  • sprinkles optional

Instructions

  • Preheat the oven to 338 degrees Fahrenheit / 170 C. Line a baking tray with parchment paper. Set aside.
  • In a medium mixing bowl, add flour and baking powder and whisk together. Set aside.
  • In a small mixing bowl mix together the apple sauce, oil and vanilla extract until smooth.
  • Add the apple sauce mixture to the dry ingredients, mix to form a dough. If the dough is a little dry add 1-2 teaspoons of ice cold water. Shape into a ball, cover in plastic wrap and allow to rest in the fridge for 15 minutes.
  • After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
  • With a pizza cutter, cut the pastry into four equal rectangles. Repeat with the remaining pastry.
  • Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping tablespoon of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges.
  • Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
  • Bake the pop tarts in the oven for ten to 15 minutes until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.

For the Glaze

  • In a small bowl, mix together the powdered sugar and coconut yogurt to form a smooth glaze. Add more powdered sugar to the glaze until desired thickness is met.
  • Evenly spread the glaze over the tops of each pop tart and top with sprinkles. Glaze the pop tarts after they have cooled to ensure your glaze doesn't "melt" off the pop tarts from the heat!

Video

Notes

  • Unglazed, cooked pop tarts can be frozen. Wrap them in plastic wrap and freeze for up to 2 months.
  • To reheat pop tarts, pop them into a microwave for 30 seconds.
  • Cooking times may vary based on different ovens.
  • Make sure to not over mix the dough otherwise this will create a tough dough instead of a flaky pastry.
  • Pastry can be made up to 24hrs before being used. Ensure it is covered and stored in the fridge.
  • Make sure the dough is no thicker than 1/8 inch thick - otherwise your pastry will be too tough.
  • Do not overfill your pop tarts otherwise they will overflow out of the sides of the pastry when baked. 1 tablespoon is plenty!

Nutrition

Serving: 1pop tart | Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 9mg | Potassium: 239mg | Fiber: 4g | Sugar: 11g