When I first had success making cherry pop tarts, I knew I had to make the best version of my absolute favorite: Brown Sugar Cinnamon Pop Tarts.
When I took my first bite of these babies, I couldn’t help but do a little happy dance!
They’re shockingly similar to my childhood favorite breakfast and snack, but they’re vegan, gluten-free and homemade which means they’re way healthier for you and actually way tastier too!
The pastry is made up of my go-to pie dough. It’s the perfect balance between flaky and buttery. The filling is made up of a date and apple cider paste – so delicious! It tastes like apple butter but better. I could eat it by the spoonful!
The icing is a simple combination of coconut cream and coconut sugar beaten until smooth and creamy.
Mmmm… I could seriously eat these for breakfast every day for the next month!
Brown Sugar Cinnamon Pop Tarts (V/GF)
These pop tarts are shockingly similar to my childhood favorite breakfast and snack, but they’re vegan, gluten-free and homemade which means they're way healthier for you and actually way tastier too!
- 1 1/4 cups + 2 tbsp gluten free all-purpose flour (plus more for rolling dough)
- 1 1/4 cups + 2 tbsp almond flour
- 1 tsp coconut sugar
- 1/2 tsp salt
- 1 cup coconut oil , chilled and solid
- 4 tbsp ice water
- 1/2 lb pitted dates , chopped
- 1/2 cup apple juice or cider
- 1/4 cup water
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup coconut cream , chilled overnight (only use cream part, not the liquid)
- 1/2 cup coconut sugar
In a food processor, combine both of the flours, salt and coconut sugar. Pulse until mixed. Chop up the chilled coconut oil and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water, and process until the dough forms into a ball.
Split the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes to an hour.
In the meantime, make the date filling. In a medium sauce pan, bring the dates, apple juice, water, cinnamon and vanilla to a low boil on medium heat. Cover and let simmer, stirring occasionally, until the date mixture becomes the consistency of jam. Remove from the stove and set to the side to let cool. Once cool, add the dates to a food processor, and pulse into a smooth paste. Set to the side.
Remove the balls of dough from the refrigerator. With you hands, massage the first ball of dough until it starts to feel like it's ready to be rolled out (easy to handle, not sticky and soft). You’ll want to add flour to your hands every so often to get the dough not sticky.
Place the dough on a piece of parchment paper and roll it out until it’s about a 1/4-inch thick. You may need to add more flour to the surface as you go. You can also run flour on the rolling pin if the dough is sticky. Also, add flour the bottoms of your hands helps handling and rolling the dough.
Cut the rolled out rectangular dough into 3 evenly shaped rectangles using a knife or a pizza cutter.
Repeat the last two steps with the second ball of dough.
Place 6 rectangle pieces of dough down on the parchment lined baking sheet, about an inch apart.
Spread the date filling in the center of each rectangle (1-2 tbsp worth).
Top each rectangle with a second sheet of dough and seal the edges with your hands and then gently pressing down on the edges of the dough with a fork.
Freeze the tarts for several hours (I usually freeze them overnight).
Preheat the oven to 375 degrees F and bake the pop tarts for 25-30 minutes.
While they’re baking, make the glaze by adding the glaze ingredients together in a bowl and beating with an electric mixer for 5 minutes. Let chill in the refrigerator until ready for use.
Once the tarts are done baking, allow them to cool before icing.
Ice the cooled pop tarts by spreading a spoonful of the icing on top of each pop tart.
Enjoy!!! Store leftovers tightly covered at room temperature for 5-7 days.