Your favorite childhood treat just got even better! These pop tarts have a perfectly flaky, golden crust stuffed with a deliciously sweet blueberry filling and drizzled with an easy blueberry infused icing. They are a lot of things — vegan, gluten-free, paleo-friendly, and dairy free, but best of all, homemade!

Pop tarts were my jam growing up. The blueberry ones with the white icing and rainbow sprinkles to be specific. Although, I always wanted the chocolate one but my mom was highly against chocolate for breakfast.

The Perfect Homemade Pop Tart Components

There are 3 components to the perfect homemade pop tarts:

A crisp and flaky crust

I remember picking the edges off the store-bought pop tarts because it was the worst part. Well, not with these babies! I could munch on just the crust and be quite happy. But don’t worry, we won’t stop with a only a killer pop tart crust

A delicious filling to stuff inside

You can never go wrong with a fresh fruit filling. I like to steer clear of all the added sugars typically found in the run-of-the-mill pop tarts. When you cook down, fruit it releases its own natural sweetness that is absolutely heavenly. Add in a couple touches of lemon juice and maybe a dash of pure maple syrup and voila!

Sweet icing to drizzle on top

This is quite literally the icing on top of the cake. Is a pop tart really a pop tart without icing? A simple and easy drizzle is perfect to go on top of a warm pop tart. The icing must also pair well with the rest of the pop tart flavors. As much as I love to drizzle chocolate on top of everything, it probably wouldn’t go too well with a fruit flavored pop tart. That’s why we keep it simple here. We infuse an easy homemade icing with the same blueberry filling used to stuff our pop tarts on top!

The crust is probably the most important element of a pop tart and also the part that deters most from making them at home. Luckily, this crust is simple to make, requires minimal ingredients, and is easy to handle.

Making the Pop Tart Crust

I personally prefer to use a stand mixer when making dough but you can also use a wooden spoon or spatula. If mixing by hand, you want to fold the ingredients into one another in large scooping motions and avoid over mixing.

We start off with both the almond and tapioca flour in the bowl of a stand mixer, or in a mixing bowl if mixing by hand. Add in 1 Tbsp of cold water and start with 4 Tbsp of solid coconut oil. You want the coconut oil to be very solid when making the dough.

Turn on the stand mixer to a low setting and let it mix until small clumps begin to form. Then we add in the maple syrup and sea salt and mix again until a large ball forms. The dough should be sticking to itself now. If you can pick up a bit of dough with your fingers and it falls apart, it needs more coconut oil. Add in another tablespoon or 2 of coconut oil if needed and mix until you have one large ball of dough. If your dough is still not forming a ball, you may need to add a little more cold water, ½ Tbsp at a time until you reach the desired consistency.

Chill the dough in the refrigerator while we prepare the filling and the icing. This allows the dough to firm up a bit which is easier to handle when rolling it out. When rolling out your dough, make sure you’re working on a floured surface. I like to dust my counter top with a bit of tapioca flour. Roll it out to about ⅛ of an inch in thickness. You want the dough to be thick enough to pick up but thin enough that you can layer it with filling and another piece of dough on top without it looking like a pregnant pop tart (you know exactly what I mean).

Last part is the egg wash. If you want to keep these completely vegan, melted coconut oil will do the trick. Whisk your egg and then gently brush a layer onto each pop tart, making sure to get the edges. This gives the pop tarts that irresistible golden brown color.

Check out these other blueberry treats you're sure to love!

Healthy Homemade Blueberry Pop Tarts

Author: Ansley Beutler
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 4 - 6 Pop Tarts 1x

Print Recipe

Description

Ingredients

Scale

For the Crust

1 ⅓ cup almond flour
1 cup tapioca flour (plus more for rolling out the dough)
1 Tbsp cold water
4-6 Tbsp coconut oil (solid)
3 Tbsp maple syrup
¼ tsp sea salt
1 egg (optional, for egg wash; sub. melted coconut oil to make vegan-friendly)

For the Filling

1 cup blueberries
1 Tbsp maple syrup
1 tsp lemon juice
1 Tbsp chia seeds

For the Icing

¾ cup powdered sugar
1 -2 tsp water
½ tsp vanilla
1 Tbsp blueberry filling (recipe above)

Instructions

Preheat oven to 350 F. In the bowl of a stand mixer, or with a wooden spoon or spatula is mixing by hand, add almond flour, tapioca flour, cold water, and 4 Tbsp solid coconut oil and mix until clumps of dough begin to form
Add in maple syrup and sea salt to mixer and continue to mix until dough begins to form a large ball. Add in additional coconut oil, 1 Tbsp at a time, if needed (dough should able to stick together, if it looks like it’s falling apart when you pinch a bit between your fingers, add more coconut oil)
Shape dough into a large disk, wrap with saran wrap and place in fridge for 20 - 30 minutes to chill; this makes it easier to work with
In the meantime, prepare the filling by placing the blueberries, maple syrup and lemon juice into a skillet over medium-low heat
Cook the blueberries until the liquid begins to bubble and the blueberries are easily broken down when you press on them with the back of a spoon. Reduce heat to low and stir in chia seeds. Continue to stir occasionally for 2.-3 minutes until the mixture begins to thicken up to a jam-like consistency then remove from heat and let cool
Once dough has chilled, split the dough in half and roll out onto a lightly floured surface until about ⅛ of an inch thick; cut dough into 4 - 6 3X5 inch rectangles (you can use an index card for this, a cookie cutter, or make your own using paper and scissors)
Place the rectangles on a lined or greased baking sheet. Spoon about 3 Tbsp of the blueberry mixture into the center of each piece of dough (remember to reserve at least 1 Tbsp for the icing)
Roll out the other half of the dough in the same method, cut into rectangles, and place on top of the dough with the blueberry mixture. Using the back of a fork, seal the edges by pressing down just enough to cut though the top piece of dough
Whisk the egg or melted coconut oil and brush on top of each pop tart. Bake in oven for 12 - 15 minutes until the. edges turn golden brown
While the pop tarts are baking, prepare the icing by mixing all ingredients in a bowl and stirring until the sugar is dissolved. Drizzle on top of warm pop tarts and enjoy!

Category: Pastries
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 Pop Tart
Calories: 294
Fat: 18
Carbohydrates: 17
Protein: 3

Keywords: Pop Tarts, Homemade Pop Tarts, Paleo, Gluten-free, Vegan