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.