Vegan Blueberry Poptarts

Better than store bought, these vegetarian Blueberry Poptarts square measure a simple and healthier various to ancient poptarts! created with a delicious homemade  blueberry filling and easy flaky copra oil crust.

These have gotten to be my favorite kinds of recipes – taking a store bought treat and recreating a homemade  version. These homemade  vegetarian Blueberry Poptarts square measure everything you like concerning the shop bought version, while not all the junk!

Vegan Blueberry Poptarts
Vegan Blueberry Poptarts

Not sure however well-liked poptarts square measure today. square measure children still captivated with them? they have to be, if they’re still on store shelves. It blows my mind however long they’ve been around for. Fun fact: Poptarts were 1st introduced in 1964! fifty five years of poptart history has been created. will ya believe it?

But, IMHO, homemade  poptarts square measure most better! additional natural ingredients, customizable filling, and also the ability to stuff the maximum amount of aforesaid filling as you most likely will in them, etc., etc. What higher filling than homemade  blueberry compote? Another fun fact: Blueberry was one among the first four flavours of poptarts!

Vegan Blueberry Poptarts

INGREDIENTS:
Filling: 

  • 2 cups frozen blueberries
  • 1/3 cup sugar
  • 1 tbs lemon juice
  • 1 tbs cornstarch mixed with 2 tbs water
  • 1/2 tsp vanilla extract

Crust:

  • 1 1/2 cup all-purpose flour
  • 2 tbs sugar
  • Pinch of salt
  • 1/2 cup coconut oil, solid/cold
  • 4-6 tbs ice cold water
  • 2 tbs dairy free milk

Glaze:

  • 1 cup powdered sugar
  • 1 tbs blueberry filling
  • 1-2 tbs dairy free milk
  • 1/2 tsp vanilla extract

INSTRUCTIONS:
Blueberry Filling:

  1. In a saucepan, combine frozen blueberries, sugar, lemon juice and vanilla extract over medium heat
  2. Stir occasionally, allowing the blueberries to soften and release their juices, about 10 minutes
  3. Stir in cornstarch dissolved in water and lower heat a bit
  4. Continue to cook for 5-8 more minutes, until filling thickens
  5. Remove from heat and allow to cool

Crust:

  1. Make sure your coconut oil is in a solid state. If it’s soft or liquidy, chill in the fridge until solid
  2. Preheat oven to 350 °F
  3. In a food processor or large bowl, combine flour, sugar and salt. Pulse in food processor a few times to mix, or stir by hand
  4. Add in the solid coconut oil and pulse until the coconut oil is thoroughly mixed into the flour. If doing this by hand, cut the coconut oil into the flour using a fork or pastry cutter. I like to dig in there with my fingers to make sure there aren’t any large chunks of oil in the mixture (be careful not to warm the oil up with your hands, though)
  5. One tablespoon at a time, start adding the ice water. Pulse or stir until a dough starts to form. If you add too much water, add some more flour
  6. If the coconut oil has softened, form the dough into a disc and refrigerate until oil is cold again
  7. Lightly flour the surface you’ll be working on and roll out your dough. You want it to be about 1/8” thick
  8. Cut into rectangles roughly 3” x 5” if you want to stay true to typical pop-tart dimensions
  9. Transfer half of your rectangles to a parchment lined baking sheet
  10. Place a tablespoon of filling into the centre of each rectangle and gently spread, leaving about a finger width of space around all edges. Line the edges with a bit of water
  11. Place a non-filled rectangle on top of each filled one and gently press together. I like to press the edges with a fork to make sure they’re nice and sealed. Use your fork to poke a few holes into the top for venting.
  12. Brush the tops of your pop tarts with non-dairy milk for browning
  13. Bake for 25-30 minutes or until the edges are golden brown
  14. Allow to cool a little before glazing

Glaze:

  1. Combine all ingredients in a bowl and whisk to combine. Add more sugar if too thin, and more milk if too thick. Spoon over top your cooled pop tarts and allow to set
  2. Enjoy!

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