Vegan Pop Tarts

These Vegan Pop Tarts have a flaky crust and sweet jam filling topped with icing. A delicious alternative to boxed pop tarts.

There's a new breakfast or snack waiting for you that I bet you haven't made at home yet. They are so delicious and easy to make. Talk about kid friendly!

In fact, these vegan pop tarts will be a favorite with both kids and adults. You can use different jam varieties to make different pop tart flavors.

Strawberry pop tarts are also a favorite in our house but I am so partial to blackberries that I really wanted to show you this recipe.

Flaky golden crust and a sweet jam filling sounds might good doesn't it? Don’t forget the easy icing on top! It's all perfect for a breakfast treat or even for an afternoon snack.

Ingredients

For the pop tart and icing

• Blackberry Jam
• Rolled Pie Crust
• Aquafaba - for the vegan ‘egg’ wash. Aquafaba is the liquid that comes from a can of chickpeas. You can also cook your own chickpeas and use that liquid.
• Powdered Sugar
• Dairy-Free Milk - use your favorite but go with unsweetened.
• Vanilla Extract

How to make homemade pop tarts

Cut the Pie Crust: Lay out the pie crust and roll with a floured rolling pin to slightly thin out the crust.

Cut the crust into 3x5 inch rectangles (an index card is the perfect size!). Re-roll any crust scraps to cut as many rectangles as possible.

Assemble the Pop Tarts: Once your jam is cool, add a dollop of jam to the center of a pie crust rectangle. Brush the sides with the aquafaba ‘egg’ wash.

Top with another pie crust rectangle and use a fork to press the sides to seal. Brush the top of the assembled pop tart with more ‘egg’ wash and puncture holes in the top with a fork or toothpick.

Repeat with all pop tarts.

Baking: Add formed pop tarts to a baking sheet and bake in a preheated oven for about 12 to 15 minutes, until golden brown.

Make the Icing: Mix together the powdered sugar, dairy-free milk, a little jam, and vanilla extract.

Finishing: After baking, allow the pop tarts to cool on a wire rack. Once cool, drizzle with the icing. 

Watch Me Make These Pop Tarts

Best pop tart flavors

One quick stroll around the grocery store and you’ll find so many pop tart flavor options!

You can also make lots of pop tart varieties with this homemade recipe. Here are some of the best pop tart flavors to make on your own:

• Fruit of any kind: Just use different jams or preserves to make different fruit flavors. In addition to the Blackberry for this recipe, Strawberry, Raspberry, and Apricot are other great options!
• Brown Sugar Cinnamon: Instead of jam, make a filling using brown sugar, cinnamon, and a little melted dairy free butter. It should be a thick paste consistency that you can use as the filling.
• Berries and Cream: You can also add a thin smear of dairy-free cream cheese before adding the jam or preserves.
• PB&J: Use a thin layer of peanut butter and a layer of jelly for a delicious peanut butter & jelly pop tart.

Storage

Leftover homemade pop tarts will keep for up to one week in the fridge. Once they are cooled, store in an airtight container in the fridge. They are at their crispiest and flakiest right after making.

Recipe tips

• Allow the pie crust to warm up at room temperature for a few minutes. If you try to use the pie crust straight from the fridge it will be difficult to work with and prone to cracking. I like to let it sit at room temperature for 10-15 minutes before using.
• Seal the edges well. Make sure to use a fork to pinch and well seal the edges. This is important to keep the jam filling from oozing out.
• Let the pop tarts cool before icing. If you ice the warm pop tarts, the icing will run right off and won’t stick.
• Use a stencil to cut the crust rectangles. I like to use an index card but you can also cut a piece of paper to a 3x5” rectangle. Using a guide or stencil makes it much easier to cut evenly sized pieces.

📋 Recipe