These vegan raspberry pop tarts are perfect anytime of the day or week. They’re:
Each Pop Tart is filled with farm fresh sweet raspberries &
are so easy to make!
These delicious pop tarts are your perfect foolproof treat every single time,
and your friends and family will not be able to resist them.
Cooking is always fun with friends. So give your friend a call and start cooking.
Remember to always “Cook with Confidence”!
VEGAN Raspberry Pop Tarts
1 2/3 c all-purpose flour
1 c whole wheat pastry flour
2 t organic sugar
3/4 t sea salt
1 c + 1 T non-dairy, unsalted butter (Original Earth Balance – Vegan Buttery Spread), cold
1/2 c ice water
FILLING (makes about 1 cup of preserve)
1 c fresh raspberries* (or 6oz pkg), rinsed
1/2 c organic sugar
1 c organic powdered sugar
1 -2 T almond milk
1/4 t pure vanilla extract
1 | In a food processor or Vitamix, pulse the flour with the sugar and salt until combined. 2 | Add the butter and pulse until the mixture resembles coarse meal. 3 | Transfer the mixture to a large bowl and, sprinkle the ice water on top. 4 | Stir with a fork until a crumbly dough forms. 5 | Cut the dough in half and form into 2 small discs; wrap in plastic and refrigerate until firm, at least 30 minutes. 6 | Place raspberries in a medium pot, and mash using a fork. 7 | Bring to a boil and continue to boil for 2 minutes. 8 | Stir in sugar and bring to a boil for another 2 -4 minutes until the consistency is thicker. 9 | Remove from heat. 10 | Using a hand mixer beat for 3 minutes in pot to make sure blended together well. 11 | Place in a small mason jar, and let cool. 12 | Preheat oven to 400º. 13 | On a lightly floured surface, roll out each disc of dough to a 12-inch rectangle, about 1/8” thick. Don’t worry if not perfect. 14 | Using a pizza cutter, cut dough into 16 – 3 1/4” x 4 1/4” rectangles. 15 | Repeat the process until you have used all of the dough. 16 | Place 8 of the rectangles on a baking sheet lined with parchment paper (for easy clean up). 17 | Spread 1 tablespoon of the cooled raspberry preserve over the center of the pop tart, leaving 1/2- inch edge on all sides. 18 | Brush the sides of each rectangle with almond milk or water to help glue the edges together; place additional rectangles over the tops. 19 | To seal the dough, press with your finger, using a fork to crimp and seal the edges. 20 | Poke a few holes in the top of each pop tart using a toothpick or other similar object. 21 | Bake in the oven for 15 -18 minutes until slightly golden brown. 22 | Remove from the baking sheet using a spatula, and place on a cooling rack for 10 -15 minutes. (Be careful when moving as preserve is hot and may leak out.) 23 | To make icing; mix together powdered sugar, almond milk, and vanilla. 24 | Spoon icing over the top of each cooled pop tart, and add sprinkles immediately. 25 | Allow icing to set before serving.
To serve: Serve warm or at room temperature with a cold glass of homemade almond milk. Enjoy!
*You may substitute fresh raspberries for another fresh fruit.
** Substitute 1 cup of raspberry preserve with any store bought flavored preserve.
***Original rectangle pop tart is 3 1/4” x 4 1/4” or try making square pop tarts 3 1/4” x 3 1/4”. (I cut out a paper pattern to make cutting easier.)
****Use fresh and organic ingredients whenever possible.
If you decide to make this recipe, be sure to share with us! Take a picture and tag it #TXTgirl on Instagram. We can’t wait to see it! 🙂
Author: TXTgirl Kitchen
Recipe Type: Dessert, Breakfast, Brunch, Snack
Cuisine: Vegan, American
TXTgirl :: Orange County
Photo Source | TXTgirl