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These vegan pop tarts are fun to make and absolutely delicious! Made with your choice of fillings sandwiched between flaky pastry and topped with sweet, gooey glaze, these delicious little pastries are even better than store bought pop tarts. Perfect for an indulgent breakfast or a sweet snack!

I’m a child of the 80’s, so Pop Tarts were a staple in my house growing up. Man, I LOVED those things. There’s so much to love! Stuffed pie crust that you heat up in the toaster? Count me in!

I kind of forgot about Pop Tarts for a while, until I was in the supermarket the other day and realized there was basically an entire aisle dedicated to them. People must love Pop Tarts. So I thought, perhaps my readers would love some vegan pop tarts? (Spoiler: Yes, you’re going to love these.)

I went ahead and created a recipe, and holy moly, these things were GOOD. They were fun to make, and creating a variety of flavors was easy (although maybe I didn’t cover every variation available at the store). They surpassed the Pop Tarts I grew up eating in deliciousness, and that’s saying a lot!

Jump to:
  • Ingredient Notes
  • For the Frosting
  • How They’re Made
  • Storage & Reheating Instructions
  • More Vegan Sweet Snacks
  • Vegan Pop Tarts

Ingredient Notes

For the Pastry

  • Flour. I’ve only tested the recipe with all-purpose wheat flour, so I can’t guarantee results with any other variety.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Salt.
  • Vegetable shortening.
  • Vegan butter. Look for brands such as Miyoko’s and Earth Balance near where the regular butter is sold at the supermarket.
  • Cold water.

Filling Options

  • Fruit filling. Use jam if you’d like to make fruit-flavored vegan pop tarts. Any flavor jam works! I went with classic strawberry jam, but raspberry, apricot, and blueberry jam would also be great choices!
  • Chocolate filling. You’ll need vegan chocolate chips (such as those made by Enjoy Life), and full-fat coconut milk from a can (don’t use light coconut milk).
  • Brown sugar cinnamon filling. All you need is organic brown sugar, all-purpose flour, and cinnamon.

For the Frosting

  • Powdered sugar. Again, use organic to keep the recipe vegan.
  • Non-dairy milk. Any variety works, and water can be substituted in a pinch.
  • Vanilla extract.
  • Additional mix-ins. You can add a bit of cinnamon, cocoa, or vegan food color for each of the flavor variations if you’d like.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by stirring your flour, sugar, and salt together in a mixing bowl, then cut in cold shortening and butter. Ideally you’ll want to use a pastry cutter for this, but a fork or a couple of butter knives can also be used. Keep cutting until your mixture resembles coarse crumbs.
  • Begin adding ice cold water to the flour mixture. Drizzle a bit in, then stir, then drizzle a bit more in. Keep going until the mixture forms a dough that holds together.
  • Once you’ve got a dough, split it into two halves, roll each in a ball, wrap them in plastic wrap, and stick them in the fridge for 30 minutes.

Variation: You can also use your food processor to make the pastry. Use the s-blade to cut the shortening and butter into the flour mixture, then drizzle in the cold water. Make sure not to overmix the dough, which can make your pastry tough.

  • Prepare your fillings while the dough chills. For fruit-filled vegan pop tarts this means cracking open a jar of jam, for cinnamon pop tarts you’ll be mixing some brown sugar, flour and cinnamon, and for chocolate pop tarts you’ll be mixing some coconut milk and melted chocolate chips. Easy!
  • Roll one of your dough balls to about ⅛ inch thick, and cut it into 3 inch by 4 inch rectangles (you should get about 9).
  • Arrange the dough rectangles on a couple of parchment paper-lined baking sheets, then roll your other dough ball and cut it into rectangles in the same manner.

Tip: You’ll probably end up with some scraps each time you cut your dough. You can reroll them, but try not to do this too many times. The more you handle your dough, the less tender your pastry will be.

  • Use a bit of water to moisten the edges of your 9 dough rectangles on the baking sheet, then spoon a bit of filling into each of their centers.
  • Lay a second dough rectangle over each of the filled rectangles, press the edges to seal, then crimp them with a fork. Poke holes in the tops of your unbaked vegan pop tarts using a toothpick.
  • Bake your vegan pop tarts until they’re golden brown. Brush them with some melted vegan butter as soon as they come out of the oven, then carefully transfer them to a cooling rack.
  • Mix up some glaze and spoon it over your vegan pop tarts once they’re cool. You can optionally top them with some sprinkles or brown sugar.

Storage & Reheating Instructions

Homemade vegan pop tarts will keep in a sealed bag or airtight at room temperature for about 5 days, or in the freezer for about 3 months.

To reheat, simply place them in an oven heated to 400°F. They should heat up in about 5 minutes, or about 8 to 10 minutes if they were frozen.

Do not reheat your homemade vegan pop tarts in a toaster (unless it’s a toaster oven). The glaze will run and make a mess all over the bottom of your toaster if you do.

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