Vegan Gluten Free Blueberry Pop Tarts

Jump to Recipe – Print Recipe

I’ve been dreaming about these pop tarts since I made my Gluten Free Strawberry Chia Jam Pop Tarts cause they were seriously UNREAL. And since I got a lot of requests to make them vegan, I decided to adapt my previous recipe to make these completely vegan AND gluten free!

The filling possibilities are endless, but today I made an oozy blueberry filling. You can easily substitute another fruit of your choosing, or even make a chia jam filling (check out my Strawberry Chia Jam)!

Vegan Gluten Free Blueberry Pop Tarts

Vegan gluten free pop tarts with a buttery crust and an oozy blueberry filling.
Print Recipe Pin Recipe
Servings 6 pop tarts

Ingredients
  

Dough

  • ⅔ cup almond flour*
  • ⅓ cup oat flour
  • ⅓ cup coconut flour*
  • ½ cup cornstarch
  • ¼ cup coconut sugar
  • ¼ tsp salt
  • ½ cup vegan butter* (make sure it's cold, DO NOT melt)
  • ¼ cup milk of choice
  • 1 flax egg (1 tbsp ground flax + 2½ tbsp water)
  • flour of choice (for rolling)

Blueberry Filling

  • 1½ cup fresh or frozen blueberries
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Blueberry Glaze

  • ½ cup powdered sugar
  • 1½ tsp milk of choice
  • ¼ tsp leftover blueberry juice (or to desired colour)
  • pinch of blue spriulina powder
  • optional: sprinkles (to top)

Instructions
 

For the Blueberry Filling

  • Heat up the fresh or frozen blueberries in a small pan with maple syrup. Cook until the fruit has softened. Pour out some of the blueberry juice and set aside for later.
  • Add in cornstarch and stir continuously until it thickens. Remove from heat.
  • Stir in lemon juice (to keep the fruit fresh).
  • Allow it to cool in the fridge and thicken as you prepare the crust.

For the Dough

  • In a large bowl, combine dry ingredients.
  • In a separate bowl, combine milk of choice and egg.
  • Add the wet mixture and the butter to the dry ingredients.
  • Mix with a hand mixer until a soft dough forms.
  • Chill the dough in the freezer for 15-30 mins.
  • Pre-heat oven to 350°.
  • Transfer the dough to floured parchment paper. Roll the dough into a large rectangle about ¼ inch thick.
  • Using a knife, cut the dough into 12 even rectangles (or shape of choice).
  • Place half of the rectangles on a lined baking tray, and spoon 1-2 tbsp of the chia jam on each.
  • Using your finger, gently brush a little bit of water along the edges of each rectangle. Carefully place the remaining rectangles on top.
  • Crimp the edges together using a fork.
  • Bake for about 15-20 mins or until lightly golden brown.
  • Allow the pop tarts to fully cool before topping with the glaze.

For the Blueberry Glaze

  • Blend freeze dried strawberries (if using) along with powdered sugar in a blender.
  • Mix in vanilla extract and slowly add in milk of choice until desired consistency is reached.
  • Sprinkle on sprinkles if desired.
  • Place in the fridge to allow the glaze to set.
  • Enjoy!

Notes

*Flour: some have tried subbing oat flour for all the flours with success, however I believe the blend of flours would make for a flakier, less dense crust.
*Vegan butter: if you choose to use coconut oil instead of butter, it will work, but will not brown as nicely.
*Dough adapted from Stelle and Co Bakes