Vegan Pop Tarts

Prep Time
Cook Time
1h 25m
Ready In

"From our weekday newspaper The West Australian. Times are estimated. NOT- full recipe title is Vegan Blueberry & Nectarine Pop Tarts."

Original is 6 servings


  • Serving Size: 1 (173.9 g)
  • Calories 330.7
  • Total Fat - 11.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 1.8 mg
  • Sodium - 24.1 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 9.3 g
  • Sugars - 10 g
  • Protein - 9.3 g
  • Calcium - 50.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

For the pastry, place the flour, coconut oil, sugar and 1/2 tsp salt flakes in a food processor and whiz until combined and then add 1/2 cup (125 ml) iced water and pulse until just combined. and now turn out onto a clean work surface and bring together with your hands to form a disc and enclose in plastic wrap and chill for 30 minutes.

Step 2

Meanwhile, to make the filling, combine rice malt syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl and set aside.

Step 3

Preheat the oven to 200°C and grease a large baking tray and line with baking paper.

Step 4

Roll out pastry between 2 sheets of baking paper to 3mm thick and cut into twelve 8 cm x 11 cm rectangles, re-rolling pastry as required.

Step 5

Transfer half the pastry pieces to the prepared tray and top with filling, then remaining pastry pieces and using your thumbs to press the edges together to seal.

Step 6

Bake for 25 minutes or until the pastry is light golden and set aside to cool.

Step 7

For the blueberry drizzle, place blueberries in a small food processor with 2 teaspoons water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)

Step 8

Place the coconut milk powder and 2 tablespoons warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.

Step 9

To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.


No special items needed.

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