These easy Paleo Raspberry Pop Tarts are incredibly delicious, kid friendly and just so happen to be vegan, dairy free, and gluten free! Topped with a pink frosting, you won’t be able to stop eating these!
Raise your hand if you were one of those 90’s kids who lived off “berry” filled pop tarts as fuel for your morning before school!?
Yep, berry pop tarts were my jam (ha, pun because these are raspberry jam filled pop tarts!) back in the day. But to be honest, I’m not even sure our traditional pop tarts bought from the package even contained fruit ha!
What I am sure of, though, is the ingredients of these homemade Paleo vegan raspberry pop tarts, and let me tell you: it is amazing!
Take a bite into one of these bad boys, and you’d never know that these gluten free pop tarts are Paleo, vegan, dairy free, refined sugar free, and contain real fruits and veggies.
Yes, I did indeed say veggies because guess what?! That beautiful pink frosting you see here? Colored pink with BareOrganics Beet Root Powder.
Yep, I am for real right now. And you wouldn’t even know it either because beet root powder doesn’t leave much of a taste!
But howwwww do you, my friend, get to make such deliciousness in your own kitchen, and with ease? Well, I’m going to walk you through it!
Believe me, both you, your family, and your friends are going to think these came straight from the box 😉
Ingredients for Paleo homemade pop tarts
What I love about these gluten free pop tarts is that you would never guess that they’re gluten free, nor grain free, nor vegan…nor any of the “free” things!
You’ll only need a few things for the pie dough part of the pop tarts:
- Cassava flour
- Coconut flour
- Chilled water
- Cubed vegan butter
- Coconut sugar
- Vanilla extract
Then the raspberry filling is even simpler:
- Arrowroot powder: if you haven’t used arrowroot powder before, you can read more here, or swap in cornstarch! It just won’t be Paleo, but no need to fret if you’re not following a strict label!
- BareOrganics Beet Root Powder: this makes it extra pink 🙂
Finally, we’ll finish these beautifully pink vegan berry pop tarts with a beet pink frosting! This two-ingredient frosting consists of only coconut butter and beet root powder!
Easy, right? Now let’s go over how to make them!
How to make Paleo vegan pop tarts
Now, I know that making homemade pop tarts seems intimidating at first, but I promise you, it’s not!
All you need is a little patience, a ruler, and a rolling pin really 🙂
We’ll start by making the filling, then move onto getting your pie dough prepped for the actual pop tarts, putting it all together, and then topping it with that beautiful beet pink frosting!
How to make the raspberry jam filling
It’s easiest to prepare the filling and toppings first, as this saves you time while you’re making the pie dough to your Paleo pop tarts!
For the filling, bring the fresh raspberries to a boil with 1-2 tbsp of water in a small pot.
Reduce the heat and let the raspberries cook for 5 minutes, or until soft. Use a fork to mash the raspberries until it’s a jam, then sift in the arrowroot powder and BareOrganics Beet Root Powder.
Pour the jam into an airtight container or bowl and refrigerate while you make the pie dough!
Making the crust
The crust of these Paleo vegan pop tarts is actually simpler than it looks! All it takes is patience, a ruler and a rolling pin!
We’ll start by whisking together the cassava flour, coconut flour, and coconut sugar. Then add in the chopped vegan butter and cut the butter into the flour.
The dough should be fairly clumpy, but still a decent amount of flour left over. Then add in the chilled water to the dough, along with the vanilla and mix it with a spoon until it forms a large dough ball like below.
Next, place the cassava coconut flour pie dough between two pieces of parchment paper and roll out the dough to be 12 inches by 9 inches. Since the pie crust can be a little sticky, the trick with the dough is to after every roll, peel off the parchment paper, place it back on, then flip the dough and repeat for the opposite side until your dough is stretched to the desired length.
Measure out a rectangle that is 12 inches by 9 inches. Along the 12 inch side, make marks for every 3 inches of dough to slice, and along the 9 inch side, make one mark in the middle (4.5 inches up), then slice the dough to create 8 rectangles. You’ll have enough dough for at least 1 more Paleo pop tart so you can do the same process of rolling out the dough until you have 6 inches in length and 4.5 inches in width.
Use a spatula to place the pie dough rectangles on a baking sheet lined with parchment paper, and place the pop tarts into the fridge for 2 minutes.
Putting together homemade pop tarts
When your pie crust has been refrigerated for a few minutes, remove them from the fridge and brush a little melted vegan butter on 5 of the 10 rectangles. These pop tart crusts will hold the filling.
Next, place a dollop (about 1-2 tablespoons worth of raspberry beet jam) into the middle of the pop tart, and using a spatula, gently place an unbuttered rectangle on top of the jam. Repeat for all of the pop tarts!
Then brush a little vegan butter on top of each of the vegan pop tarts, and using the back of a fork, seal off the sides of the pop tarts. It’s okay if a little jam comes out the edges! Just wipe it off and make sure both ends are sealed together 😉
And now we bake them! Place the vegan pop tarts into the oven and allow them to bake for 25-27 minutes, or until golden brown, then remove from the oven to let cool while you prepare your beet pink frosting!
Topping these vegan berry pop tarts
When you’re ready to ice the pop tarts, simply melt the coconut butter in a microwave safe bowl, stir in 1 tablespoon of the BareOrganics Beet Root Powder, and that’s it!
Drizzle a little icing onto each of the raspberry pop tarts and sprinkle with some rainbow sprinkles if that suits your fancy!
And there ya have it! Easy and healthy raspberry filled homemade Paleo pop tarts that taste even better than the real thing 😉
Trust me when I say, no will know that these are gluten free!
I hope you loved these raspberry pop tarts as much as I did 🙂 And if you get around to making them, let me know how they go in the comments below! As always, I’d love to see your beautiful recreations on Instagram and Pinterest, so don’t forget to tag me there!
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Paleo Vegan Crust:
- 2 cups cassava flour
- 1/2 cup coconut flour
- 3/4 cup vegan butter or coconut oil
- 1/2 cup coconut sugar
- 1 1/3 cup water
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 tbsp water
- 1 tsp arrowroot powder
- 1 tsp BareOrganics Beet Root Powder
- 1/2 cup coconut butter
- 1 tbsp BareOrganics Beet Powder
- Bring a small pot filled with the raspberries and water to a boil, then reduce the heat and cover.
- Let cook for 2-5 minutes, until the raspberries are soft.
- Remove from heat and mash the raspberries with a fork.
- Sift in arrowroot powder and beet root powder, then mix together until the arrowroot powder has completely dissolved.
- Place in a bowl or an airtight container in the fridge while preparing the pie dough.
Paleo Pop Tart Crust:
- In a large bowl, whisk together cassava flour, coconut flour, and coconut sugar.
- Add in cubed vegan butter, and cut the butter into the flour until it’s clumpy, but there’s still some flour left over.
- Add in the chilled water and vanilla extract, then mix the dough until it forms a large ball.
- Press the dough into a spherical disk between two pieces of parchment paper and roll out so that you can cut a 12 inch by 9 inch rectangle. See note for rolling instructions so that the cassava flour crust doesn’t stick to the parchment paper.
- Measure out and make a dash every 3 inches on the 12 inch side. Then make a dash at 4.5 inches up the 9 inch side. Cut where you made the dashes to form 8 rectangles. Repeat rolling out the dough for at least one more pop tart if desired.
- Use a spatula to place each rectangle on a parchment lined baking sheet, and place the baking sheet into the fridge to chill for 5 minutes. Preheat the oven to 375F.
- Remove the baking sheet from the fridge and brush 5 of the 10 pop tart rectangles with melted vegan butter.
- Place 1-2 tbsp of raspberry jam in the middle of each buttered pop tart rectangle. Use a spatula to lift an unbuttered pop tart rectangle, and place it on top of the raspberry filled one. Repeat for each pop tart.
- Brush a little vegan butter on top of each pop tart and seal off the edges with the back of a fork. It’s okay if a little jam pops out here- just wipe it up with a clean cloth or paper towel, and make sure the edge is sealed together!
- Poke a few holes into the tops of the pop tarts, and if your pop tarts are soft, place them into the fridge to chill for 5 minutes. Otherwise, place them directly into the preheated oven and bake for 25-27 minutes, or until golden brown.
- When ready, remove from the oven and let cool for 15 minutes before frosting.
- When you’re ready to frost the pop tarts, melt the coconut butter in a microwave safe bowl.
- Mix in the beet powder thoroughly.
- Drizzle about 1-2 tbsps of coconut butter on top of each pop tart and serve!
Cassava flour pie dough trick: to ensure that your cassava flour pie dough doesn’t stick to the parchment paper, make one single roll of the dough, peel back the top piece of parchment paper and place it back on top of the dough, flip the dough and peel back the once bottom piece of parchment paper. Roll the dough and repeat until it’s at its desired length and width.
- Category: Breakfast
- Method: Baking
Keywords: homemade pop tarts, vegan, Paleo, gluten free, refined sugar free, dairy free
This recipe is in partnership with BareOrganics. Thank you for supporting The Banana Diaries and the brands that help make this site possible!