Imagine biting into a perfectly golden, flaky pastry that's not just delicious, but completely plant-based and made with love. These homemade vegan coconut oil pop tarts are about to revolutionize your breakfast and snack game, proving that dairy-free treats can be just as irresistible (if not more!) than their traditional counterparts. Get ready to transport yourself back to childhood memories, but with a modern, health-conscious twist that will have everyone asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 pop tarts
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1/4 cup almond milk
- 1/2 cup fruit jam
- 1/2 cup powdered sugar (for icing)
- 1-2 tbsp almond milk (for icing)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of coconut sugar, and 1/4 tsp of salt. Mix well to ensure that the dry ingredients are evenly distributed.
- Add 1/2 cup of solid coconut oil to the flour mixture. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of almond milk to the mixture, stirring gently until the dough begins to come together. You may need to add a little more almond milk if the dough is too dry. Aim for a soft, pliable dough.
- Once the dough is formed, turn it out onto a lightly floured surface. Knead it gently for a minute or two until smooth.
- Divide the dough into two equal portions. Roll out one portion to about 1/8 inch thick, making sure to keep the surface and rolling pin floured to prevent sticking.
- Using a sharp knife or a pizza cutter, cut the rolled-out dough into rectangles, approximately 3x4 inches in size. You should be able to get about 4 rectangles from this portion.
- Repeat the rolling and cutting process with the second portion of dough to create an additional 4 rectangles.
- On half of the rectangles, place about 1 tablespoon of fruit jam in the center, leaving a small border around the edges to allow for sealing.
- Place the remaining rectangles on top of the jam-covered rectangles. Press the edges together firmly to seal the pop tarts. You can use a fork to crimp the edges for a decorative touch and to ensure they are sealed well.
- Transfer the assembled pop tarts to the prepared baking sheet. Prick the tops of each pop tart with a fork to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the pop tarts are lightly golden brown. Keep an eye on them to prevent over-baking.
- While the pop tarts are baking, prepare the icing. In a small bowl, combine 1/2 cup of powdered sugar with 1-2 tablespoons of almond milk. Mix until you achieve a smooth, pourable consistency.
- Once the pop tarts are done baking, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the pop tarts are cool, drizzle the icing over the tops using a spoon or a piping bag for more control.
- Allow the icing to set for a few minutes before serving. Enjoy your homemade vegan coconut oil pop tarts!
Tips
- Keep your coconut oil cold and solid for the flakiest pastry texture
- Use a fork to crimp edges for a professional-looking seal
- Don't overfill with jam - a tablespoon is perfect to prevent leaking
- Let pop tarts cool completely before icing to prevent runny, messy topping
- Experiment with different fruit jams for variety - raspberry, strawberry, and apricot work wonderfully
- Use parchment paper to prevent sticking and ensure easy cleanup
- For extra flavor, try adding a pinch of cinnamon to your dough
- Store in an airtight container for up to 3 days at room temperature
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 0mg
