Superior to anything locally acquired, these Vegan Blueberry Poptarts are a simple and more advantageous option in contrast to customary poptarts! Made with a flavorful hand crafted blueberry filling and basic flaky coconut oil outside layer.

These must be my preferred sorts of plans – taking a locally acquired treat and reproducing a hand crafted rendition. These hand crafted Vegan Blueberry Poptarts are all that you cherish about the locally acquired adaptation, without all the garbage!

Not certain how prevalent poptarts are these days. Are kids still fixated on them? They should be, on the off chance that they're still on store racks. It knocks my socks off to what extent they've been around for. Fun truth: Poptarts were first presented in 1964! 55 years of poptart history has been made. Can ya trust it?

In any case, IMHO, custom made poptarts are so much better! Increasingly regular fixings, adaptable filling, and the capacity to stuff as quite a bit of said filling as you can in them, and so on., and so forth. What preferable filling over hand crafted blueberry compote? Another fun truth: Blueberry was one of the first four kinds of poptarts!


Also try our recipe : SLOW COOKER CHOCOLATE LAVA CAKE #chocolate #dessert

Ingredients :

  • Filling: *this will make extra, which is great for topping oats or yogurt, spreading on bread, etc!
  • 2 cups frozen blueberries
  • 1/3 cup sugar
  • 1 tbs lemon juice
  • 1 tbs cornstarch mixed with 2 tbs water
  • 1/2 tsp vanilla extract
  • Crust
  • 1 1/2 cup all-purpose flour
  • 2 tbs sugar
  • Pinch of salt
  • 1/2 cup coconut oil, solid/cold
  • 4-6 tbs ice cold water
  • 2 tbs dairy free milk
  • Glaze:
  • 1 cup powdered sugar
  • 1 tbs blueberry filling
  • 1-2 tbs dairy free milk
  • 1/2 tsp vanilla extract

Instructions :

Blueberry Filling:

  1. In a saucepan, combine frozen blueberries, sugar, lemon juice and vanilla extract over medium heat
  2. Stir occasionally, allowing the blueberries to soften and release their juices, about 10 minutes
  3. Stir in cornstarch dissolved in water and lower heat a bit
  4. Continue to cook for 5-8 more minutes, until filling thickens
  5. Remove from heat and allow to cool


  1. Make sure your coconut oil is in a solid state. If it’s soft or liquidy, chill in the fridge until solid
  2. Preheat oven to 350 °F
  3. 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
  4. 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)
  5. 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
  6. If the coconut oil has softened, form the dough into a disc and refrigerate until oil is cold again
  7. Lightly flour the surface you’ll be working on and roll out your dough. You want it to be about 1/8” thick
  8. Cut into rectangles roughly 3” x 5” if you want to stay true to typical pop-tart dimensions
  9. Transfer half of your rectangles to a parchment lined baking sheet
  10. Place a tablespoon of filling 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
  11. Place a non-filled rectangle on top of each 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.
  12. Brush the tops of your pop tarts with non-dairy milk for browning
  13. Bake for 25-30 minutes or until the edges are golden brown
  14. Allow to cool a little before glazing

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