Pop-tarts don’t have to be a long lost childhood memory anymore. These vegan cherry pop-tarts are super easy to make and the combination of tart cherry jam and sweet almond glaze is to die for!
Thinking about these little rectangles of goodness takes me right back to being a 90s kid. Who else remembers the pop-tart commercials that went something like, “so hot, they’re cool”? Come on now, where my millennials at?
I think it’s safe to say that pop-tarts are somewhat of an iconic breakfast symbol for many of us.
I mean, what’s not to like? You have a flaky crust, some filling that’s sweet AF, covered with an even sweeter glaze, of course that sh-t is gonna be good.
Until you grow up, perhaps develop a sense of health consciousness, and look at the ingredient list for those bad boys and gasp in complete and utter horror.
Personally, I was never much of a pop-tart kid. My mom never really bought them for me. But when I did gain some grocery shopping autonomy, I would throw a box in the cart every once in a while – but it definitely was not a regular thing. I’m pretty sure the s’mores flavour was my ultimate favourite. I’d love to hear what was/is your favourite pop-tart flavour!
Looking back on it though, I’m grateful this was just an occasional indulgence.
But let me tell you, making your own pop-tarts at home is so ridiculously simple, so much more delicious, and a whole hell of a lot healthier. Single digit number of ingredients ftw!
I decided to fill mine with a store bought sour cherry jam. I usually am not a fan of store bought jams, but I actually found one I don’t mind! Great to have on hand when I don’t have any homemade jam. Or when I am too lazy to make homemade jam. If you’d rather make your own jam, you can use my cherry chia jam recipe, which is equally as yum in these pop-tarts.
The pastry is super simple and doubles as a vegan pie crust that comes together in a matter of minutes. Flour + coconut oil + cold water + a little bit of sugar, then a little mixing, some rolling, some rectangle cutting, and the fun part, adding your filling. Then presto! Out of the oven comes perfect little pockets of delicious. It actually is that easy.
These are perfect for on the go snacks or breakfasts, for kids and adults alike.
So give ‘em a try! You won’t be disappointed, I promise.
And make sure to use the hashtag #sweetlikecocoa so I can drool over all the yums.
- 1 ½ cup all-purpose flour
- ½ cup coconut oil, solid
- 2 tbs brown sugar
- Pinch of salt
- 4 - 6 tbs ice water
- 2 tbs non-dairy milk to brush the tops
- 6 tbs cherry jam
- 1 cup powdered sugar
- 1 tbs non-dairy milk
- ½ - 1 tbs cherry jam
- ½ tsp pure almond extract
- Make sure your coconut oil is in a solid state. If it’s soft or liquidy, chill in the fridge until solid
- Preheat oven to 350 °F
- In a food processor or large bowl, combine flour, sugar and salt. Pulse in food processor a few times to mix, or stir by hand
- Add in the solid coconut oil and pulse until the coconut oil is thoroughly mixed into the flour. If doing this by hand, cut the coconut oil into the flour using a fork or pastry cutter. I like to dig in there with my fingers to make sure there aren’t any large chunks of oil in the mixture (be careful not to warm the oil up with your hands, though)
- One tablespoon at a time, start adding the ice water. Pulse or stir until a dough starts to form. If you add too much water, add some more flour
- Lightly flour the surface you’ll be working on and roll out your dough. You want it to be about 3-5mm thick (or about 1/8” for my US peeps)
- Cut into rectangles roughly 7.5 cm x 12.5 cm (3” x 5”) if you want to stay true to typical pop-tart dimensions
- Transfer half of your rectangles to a parchment lined baking sheet
- Place a heaping tablespoon of jam into the centre of each rectangle and gently spread, leaving about a finger width of space around all edges. Line the edges with a bit of water
- Place a non-jammed rectangle on top of each jam filled one and gently press together. I like to press the edges with a fork to make sure they’re nice and sealed. Use your fork to poke a few holes into the top for venting.
- Brush the tops of your pop-tarts with a little non-dairy milk for browning
- Bake for 25-30 minutes or until the edges are golden brown
- Allow to cool a little before glazing
- To make the glaze, combine all ingredients in a bowl and whisk to combine. Add more sugar if too thin, and more milk if too thick. Spoon over top your cooled pop-tarts and allow to set