Berry Love PopTarts
I don’t know about you, but I grew up on strawberry pop tarts! I know better now that they aren’t the best thing to eat for breakfast, but I did decide to create my own healthier version without all the processed ingredients and refines sugar! These Berry Love Pop Tarts are such a fun treat to enjoy along side a balanced breakfast. They consist of a pie crust like dough and are filled with a homemade berry chia jam which is sensational! They are dairy, grain, gluten, egg, and refined sugar free which makes them great for many dietary preferences!
What you will need
Cassava Flour – I love using cassava flour for baking because it is one of the best flours similar to wheat flour in texture. It comes from the tapioca plant and is gluten and grain free!
Almond Flour – Combining almond flour with cassava flour makes the most amazing pie crust like dough for these pop-tarts!
Maple Syrup – This is my preferred sweetener for the pop-tart dough. You can omit this if you want these pop-tarts to be lower in sugar.
Butter – I like to use grass-fed butter for this recipe, but you can easily make this recipes vegan by using a plant based butter like the one from Miyokos.
Egg Substitute – To make this recipe eggless, You can either use a flax egg or egg substitute. I use the Bob’s Red Mill one which works fantastic!
Berries – For the berry chia jam I like to use a combination of raspberries and strawberries. I think using frozen berries works better because they get soft more easily when heated to make the jam.
Chia Seeds – These cute little seeds are full of fiber and omega fatty acids that support brain health as well as a healthy digestion. When you soak chia seeds in liquid, they expand about 3 times their size and form a gel like texture. This is what helps hold the jam together.
Coconut Butter – Coconut butter is my go to when it comes to making a healthy icing! It is naturally low in sugar and has healthy fats to make you feel more fueled and sustained. If you don’t mind a slight coconut flavor, you will truly love using it as an icing alternative.
Coconut Milk – When making the icing, adding some full fat coconut milk helps thin out the coconut butter icing.
Natural Raspberry Jello Mix – I use a vegan stevia sweetened strawberry jello mix by the brand Simply Delish.
Natural Pink Food Coloring – This makes the pop-tarts so vibrant and pretty! I use a artificial dye free superfood coloring by the brand Color Kitchen.
How to make the Berry Love Pop Tarts
First, make your chia jam by heating your berries with the water in a small sauce pan on the stove. Bring to a boil and let simmer for about 10-15 minutes or until berries break down and thicken. Then add in your chia seeds and stir for a couple minutes, then set aside to cool.
Next, make your crust by mixing together your ingredients and incorporating the butter or coconut oil with the flour(I blended mine in a good processor, which works great. Once you get a dough consistency, set in the fridge for 30 mins.
Take dough out of the fridge and roll out between 2 parchment papers. Roll dough into 1/8 inch thick. Then, you can either cut dough into rectangular shapes or use a heart-shaped cookie cutter like I did for these.
Then, fill half of your dough pieces with the chia jam, and then fold over the other half of your dough pieces and press edges down with a fork. Place the pop-tarts on a parchment paper lined baking sheet and bake at 350 degrees for 15 mins or until golden brown.
While the pop tarts are baking, add the icing ingredients to a small sauce pan on the stove over low heat. Stir frequently until a smooth icing consistency forms. Add the icing to pop tarts once they have completely cooled using a spoon or piping bag. You can also drizzle some white chocolate and add festive sprinkles on top! Store them in the fridge for up to a week.
Other recipes you will enjoy
Raspberry Chia Jam Filled Chocolate Hearts
Berry Love Pop Tarts
Equipment
- 1 Medium heart shaped cookie cutter
- 1 Food processor or pastry cutter
- 1 small sauce pan
Ingredients
For the crust
- 1 1/2 cups cassava or tapioca flour
- 1 1/2 cups almond flour
- 7 tbsp grass fed butter or vegan butter
- 1/2 cup maple syrup
- 1 flax egg or egg substitute
For the berry chia jam
- 1 cup frozen strawberries
- 2/3 cup raspberries
- 1/2 cup filtered water
- 1/3 cup maple syrup or powdered monk fruit
- 3 tbsp chia seeds
For the berry icing
- 4 tbsp coconut butter
- 1/3 cup full fat coconut milk
- 2 tsp natural raspberry jello mix
- 1 tbsp maple syrup or monk fruit powder
- Natural pink food coloring
Instructions
- Make your chia jam by heating your berries with the water in a small sauce pan on the stove. Bring to a boil and let simmer for about 10-15 minutes or until berries break down and thicken. Then add in your chia seeds and stir for a couple minutes, then set aside to cool.
- Make your crust by mixing together your ingredients and incorporating the butter or coconut oil with the flour(I blended mine in a good processor, which works great. Once you get a dough consistency, set in the fridge for 30 mins.
- Take dough out of the fridge and roll out between 2 parchment papers. Roll dough into 1/8 inch thick. Then, you can either cut dough into rectangular shapes or use a heart-shaped cookie cutter like I did for these.
- Fill half of your dough pieces with the chia jam, and then fold over the other half of your dough pieces and press edges down with a fork. Place the pop-tarts on a parchment paper lined baking sheet and bake at 350 degrees for 15 mins or until golden brown.
- While the pop tarts are baking, add the icing ingredients to a small sauce pan on the stove over low heat. Stir frequently until a smooth icing consistency forms.
- Add icing to pop tarts once they have completely cooled using a spoon or piping bag. You can also drizzle some white chocolate and add festive sprinkles on top!
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