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+ servings
Two overlaying pop tarts with a bite out of the top one.
5 from 3 votes

Vegan Pop Tarts

Vegan Pop Tarts are way better than boxed pop tarts.
Course Breakfast, Snack
Cuisine Oil Free, Vegan
Prep Time 15 minutes
Cook Time 16 minutes
Natural release 15 minutes
Total Time 46 minutes
Servings 12 Pop Tarts
Calories 270kcal
Author Ginny McMeans


Instant Pot Jam

  • 2 pounds fresh blackberries - or other fruit that you like such as strawberries
  • 1 cup organic granulated sugar
  • 1 tablespoon cornstarch - optional

Pop tarts dough & filling

  • 14 ounces rolled pie crust - one package that has two rolled pie crusts
  • 1 cup blackberry jam - or preserves
  • 3 tablespoons aquafaba


  • 1 cup organic powdered sugar
  • 2 tablespoons dairy free milk - unsweetened, any kind you like
  • 2 tablespoons jam
  • ½ teaspoon vanilla extract


For the instant pot jam

  • Add your fresh fruit and sugar to your instant pot. Mix well and then Twist the head on the instant pot to seal.
  • Close the sealing valve.
  • Set your instant pot to high pressure for one minute.
  • Allow a natural release for 15 minutes.
  • Once the final 15 minutes are up open the sealing valve to release. Be careful of the steam. Let all of the steam completely release. Remove the lid and use a hot pad or towel to prevent burns.
  • With a potato masher, mash the jam well, and stir to make sure the sugar as well Incorporated.
  • If you want your jam a little bit thicker, use 1 tablespoon of cornstarch at a time. Mix and then add more if needed.
  • Remove the jam to a large bowl to cool.

Making the tarts

  • Preheat the oven to 400°.
  • On a flat surface such as a countertop or cutting board, lay out your piecrust. Lightly sprinkle some flour onto the crust and roll with the rolling pin to thin the crust slightly.
  • Cut the dough into 3"x5" rectangles. Knead the remaining pie crust, and use the rolling pin to make more 3 x 5 rectangles. Place half of the rectangles on a baking sheet or two.
  • Place about 1 ½ tablespoons of the cooled jam in the center of a half of the rectangles.
  • Brush ’egg’ wash (aquafaba) and line the sides surrounding the rim.
  • Take another plain rectangle and place it on top of that rectangle, with the jam, matching the edges.
  • Use the back of a fork to press the sides to seal in your jam.
  • Use the ‘egg’ wash (aquafaba) to completely coat the top part of your tart. Use a fork to puncture holes in the top of the tart to allow air to be released while baking.
  • Place the baking sheets in the preheated oven, and bake for 12 to 15 minutes.
  • While your tarts are baking in the oven, make your icing. Mix all of the ingredients for the icing and then set aside.
  • Once your tarts have finished cooking, remove them from the oven and transferred to a cooling rack.
  • Allow them to cool completely before putting icing on them.
  • You can choose to put one or more layers of icing on your tart but allow the icing to cool and harden a bit before you add any more.



Serving: 1Pop Tart | Calories: 270kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 138mg | Potassium: 155mg | Fiber: 5g | Sugar: 30g | Vitamin A: 162IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg