Vegan Pastry sounds really intimidating at first. Don’t worry I’ve been there. I have always been a sweet tooth so it was just a matter of time to start experimenting on this Vegan Poptart recipe.
I have used salted caramel date filling but one of the great things about this recipe is that you can change the filling to pretty much anything you like. Jam, chocolate, nut butter, fruit compote…. the options are endless.
As I know you are here for the recipe and not to the story of the origin of the Pop-Tarts 🙂 let’s get to the main point.
Ingredients For the Crust
- 1 cup organic all-purpose flour
- 1 1/2 cups organic pastry flour
- 2 tablespoons organic cane sugar
- pinch of finely-ground sea salt
- pinch of ground cinnamon
- 1 cup vegan buttery sticks, cold + cubed
- 1 cup almond milk, very cold
- 2 tablespoons apple cider vinegar
In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, and organic pure cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry cutter, blend butter into dry ingredients until the butter becomes the size of peas and the dough is crumbly.
Remove the ice and slowly pour the cold apple cider vinegar-water mixture and stir, working it together with one hand, until the dry ingredients are moistened.
Salted Caramel Center
- 1 cup pitted Medjool dates (roughly 8-10)
- 1 Tbsp coconut oil
- 60 ml water
- ½ small tsp vanilla bean paste OR extract
- 2 Tbsp coconut syrup(OR maple)
- Pinch of pink Himalayan saltbr
- Dark Chocolate Mousse
Place all of the ingredients into a high-powered blender, blend until everything is smooth and creamy. Fill one-half of the easter egg with the caramel and place it in the fridge for 5-10 minutes to harden slightly.