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Valentine's Day Mini Strawberry Vegan Pop Tarts


  • Author: Ansley Beutler
  • Prep Time: 30
  • Cook Time: 18
  • Total Time: 48 minutes
  • Yield: 6 - 8 Mini Pop Tarts 1x
  • Diet: Vegan

Description

Channeling our inner child with these homemade mini pop tarts!  Made with a soft and flaky crust and filled with a delicious juicy strawberry filling, these pretty pink pop tarts make the perfect Valentine's day treat!


Ingredients

Scale

For the Pop Tart

  • 1 cup fresh strawberries, chopped
  • 3 Tbsp maple syrup, divided
  • 1 Tbsp chia seeds
  • 1 1/2 cup almond flour
  • 1 cup tapioca flour (plus more to roll out the dough)
  • 4 - 5 Tbsp cold water
  • 3 Tbsp coconut oil, solid
  • 1 Tbsp vegan butter, melted (sub melted coconut oil or a simple egg wash if not vegan)

Icing options

Powdered sugar option

  • 2/3 cup powdered sugar or monk fruit
  • 1 - 2 Tbsp almond milk (or any nut milk)
  • 1 drop pink food coloring

Coconut butter option

  • 2/3 cup coconut butter
  • 1 tsp coconut oil, if needed to thin out the coconut butter
  • 1 drop pink food coloring

White chocolate option

  • 2/3 cup white chocolate chips
  • 1 drop pink food coloring

Instructions

For the Pop Tart

  1. Place the strawberry pieces in a mixing bowl with 1 Tbsp maple syrup.  Mash the strawberries up to extract some juice with a fork or a stiff whisk.  You still want some strawberry chunks so only mash until there is some juice at the bottom of the bowl.
  2. Add the chia seeds to the bowl and stir to distribute.  Set the bowl aside to allow the chia seeds to soak up the juices.  This is what will produce a thick jam-style consistency.
  3. For the dough, whisk together the almond flour and tapioca flour in a large bowl or in the bowl of a stand mixer or food processor.  Add 4 Tbsp of cold water and the solid coconut oil and stir until small clumps form. 
  4. Add 2 Tbsp maple syrup and continue to mix until a large ball of dough forms.  If the mixture is still too dry and is falling apart, add another tablespoon of cold water until the dough is sticky and can form the shape of a ball.
  5. Sprinkle a little extra tapioca flour on a piece of parchment paper.  Place the ball of dough on top followed by another sprinkle of tapioca flour.  Roll or press the dough out to about 1/2 inch in thickness.  Use a heart shaped cookie cutter to slice shapes out of the dough similar to cut-out sugar cookies.  You should be able to get 12 - 16 heart shapes out of the dough.  Place half of the hearts on a baking sheet lined with parchment paper.  The other half of the hearts will be the top pieces of the pop tart.
  6. Spoon a tablespoon of the strawberry "jam" on top of the hearts that are on the baking sheet.  Be sure to place the filling in the center to allow enough room around the edges to seal the pop tarts.  Once all the bottom halves of the pop tarts have filling on them, press the palm of your hand over the other half of the hearts (the top pieces) to spread them out a bit.  This will make the top piece slightly larger and thinner than the bottom piece which gives it enough room to cover the filling.  Place the top piece over top of the filling and seal the edges with a small fork.  Only press down with the fork slightly and not all the way through the dough.  Brush the melted vegan butter over top of the sealed pop tarts.  Bake in the oven for 18 - 20 minutes until the edges are golden brown.

For the icing

Powdered sugar option

  1. In a bowl, mix together the powdered sugar or monk fruit with the almond milk until the sugar is dissolved.  If needed, add another teaspoon of almond milk to thin out the mixture.  Add a drop of pink food coloring to make it pink and drizzle over top of each pop tart.

Coconut butter option

  1. Melt the coconut butter in a pot or skillet over low heat.  This can also be done in a double boiler.  If needed, add a teaspoon of coconut oil to thin it out.  Remove from heat and transfer the melted coconut butter to a bowl.
  2. Add a drop of pink food coloring and stir.  Drizzle over top of each pop tart.

White chocolate option

  1. Melt the white chocolate in a skillet or pot over low heat.  This can also be done in a double boiler.  Like the coconut butter, add a little coconut oil if needed to thin it out.  Remove from heat and transfer to a bowl.
  2. Add a drop of pink food coloring and stir.  Drizzle over top of each pop tart

Notes

Note 1 : Do not let the dough sit out.  Because this is a gluten-free dough, you can not prepare it ahead of time and then roll it out as it will dry out.  Once the dough is prepared and has formed a large ball shape, transfer it to the parchment paper and roll it out.

Note 2 : If preparing the pop tarts for later, I recommend not icing them until you are ready to enjoy.  This will allow you to toast the pop tart in a toaster oven or microwave when you're ready to eat.  Once warm, then drizzle the icing over top.

Note 3 : To store these mini pop tarts, place them in an air-tight container in the fridge for up to 4 days.  

  • Category: Pastry
  • Method: Bake
  • Cuisine: American

Keywords: mini pop tart, pink pop tart, strawberry pop tart, gluten-free pop tart, vegan pop tart