Vegan Pop-Tarts Stuffed with Raspberry Chia Jam

A fruity breakfast or after-school snack that may be prepared ahead of time and has a flaky, “buttery” crust. You’ll adore how good they taste with the creamy coconut butter and tangy and sweet raspberries on top. They appeal to children and adults alike and are completely kid-friendly. The best part is that they don’t include processed sugar, gluten, grains, or veganism.

Ingredients

Ingredients for Raspberry Chia Jam

2 cups fresh or frozen raspberries
2 tablespoons chia seeds
2 tablespoons maple syrup or sweetener of choice

Ingredients for Pop-Tart Dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegan butter, cold and cubed
1/4 cup ice-cold water
2 tablespoons maple syrup or sweetener of choice

Ingredients for Glaze (optional)

1 cup powdered sugar
2 tablespoons non-dairy milk
1/2 teaspoon vanilla extract

Instructions

Instructions for Raspberry Chia Jam

In a saucepan, combine the raspberries and maple syrup over medium heat. Cook until the raspberries break down and become soft.
Mash the raspberries with a fork or potato masher to desired consistency.
Stir in the chia seeds and let the mixture simmer for about 5 minutes until thickened.
Remove from heat and let it cool. The jam will continue to thicken as it cools.

Instructions for Pop-Tart Dough

In a mixing bowl, whisk together the flour and salt.
Add the cold vegan butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Add the ice-cold water and maple syrup to the mixture. Stir until the dough comes together.
Transfer the dough onto a lightly floured surface and knead it a few times until it forms a smooth ball.
Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes.

Assembling the Pop-Tarts

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take one portion of the chilled dough and roll it out on a lightly floured surface until it’s about 1/8 inch thick.
Cut the dough into rectangles of desired size (typically around 3×4 inches).
Place half of the rectangles onto the prepared baking sheet. Spoon a dollop of raspberry chia jam onto each rectangle, leaving a small border around the edges.
Place another rectangle of dough on top of each filled one, and use a fork to seal the edges together.
Repeat the process with the remaining dough and jam.
Use a toothpick or fork to poke a few holes on the top of each pop-tart to allow steam to escape while baking.
Bake in the preheated oven for about 15-18 minutes, or until the pop-tarts turn golden brown.
Remove from the oven and let them cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled pop-tarts.