Filled with a raspberry peach champagne jam, these are not your average vegan pop tarts. They're sweet and tangy with a side of nostolgia.
As a 90's kid, pop tarts were a favorite. Unfortunately, they weren't a staple in our household growing up because my mom (rightfully so) thought they were too unhealthy. But, every so often we'd get them as a treat and eventually when some of the more health-conscious brands made knock-off's, we got them more regularly. I loved them so much that it didn't matter if I ate them toasted or cold.
These boozy raspberry peach vegan pop tarts are an elevated take on the classic favorite. They've got the most delicious champagne raspberry peach jam and, of course, frosting because that's THE best part of pop tarts, if you ask me! This recipe is free of preservatives, hydrogenated oils, and dyes, so you can feel GOOD about your pop tart indulgence.
How to make vegan pop tarts
First, we'll want to make the filling. Of course, you can always use store-bought to make this process a little easier. But, I absolutely love the flavors infused into this jam, so if you have the time, it's worthwhile! To make the filling, add the frozen or fresh peaches and maple syrup to a small sauce pan over medium low heat. Let soften about 6-8 minutes before adding the raspberries and champagne. Continue to cook, mixing and smashing the fruit, until jammy.
For the dough, combine the flour, flax egg, and cold butter in the food processor (or use a pastry cutter or two forks) and pulse about 10x until the butter is well incorporated. One tablespoon at a time, add in ice cold water and process a few more times. Continue to add water and process until the dough comes together when you grab a fistful.
Remove dough from the food processor to a well-floured surface. Shape into a disk and roll into a large rectangle about 10"x10". Cut into 8 rectangles and then carefully transfer them to a line baking sheet. Place about 2 tablespoons of the cooled jams onto half of the rectangles, leaving a ¼" border bare. Top each of the jammy rectangles with another rectangle and then seal with a fork along all four sides. Brush each pop tart with a little vegan butter, oil, or milk wash and bake for 25-30 minutes until golden brown. Once the vegan pop tarts are cool, top with glaze and enjoy!
These pop tarts are:
Flaky and buttery
Sweet and tangy
Under 10 ingredients
About 45 minutes to make
Nostalgic and comforting
So much healthier than boxed pop tarts
Frequently Asked Questions
Can I make these alcohol free?
Absolutely! I like the depth the champagne adds, but they're so delicious without it too.
Can I use store-bought jam to speed up the process?
Of course! I love the homemade jam, but it does add an extra step. This is a great base recipe for you to try other jams and flavors with.
Are store-bought pop tarts vegan?
According to Kellogg's, frosted pop tarts are NOT vegan because they have gelatin in them, which is derived from animal sources. While some of the favorites like Frosted Srawberry, Brown Sugar Cinnamon, and Chocolate are off the table, their un-frosted counterparts are seemingly vegan!
Can I make these gluten-free?
I don't see why not! I think a gluten-free flour mix like Bob's Red Mill 1:1 Flour Mix would work well.
More vegan recipes to love
Boozy Raspberry Peach Vegan Pop Tarts
Filled with a raspberry peach champagne jam, these are not your average vegan pop tarts. They’re sweet and tangy with a side of nostolgia.
Ingredients
Filling
- ½ cup (70g) frozen peaches, chopped
- ½ cup (60g) frozen raspberries
- 1 tablespoon maple syrup (or more)
- splash of champagne (to taste)
Dough
- 2 cups (265g) all-purpose flour
- ¼ cup of butter (half a stick)
- 1 tablespoon ground flax
- ~6 tablespoons water, divided
Instructions
Make the filling
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a small sauce pan, add the chopped peaches and maple syrup. Let soften for about 8 minutes over medium low heat.
- Once the peaches have softened, add the raspberries and champagne. Keep a close eye on the pot to make sure the mixture doesn't burn. Continue to cook about another 5 minutes, mixing and smashing the fruit, until jammy.
- Let cool.
Make the dough
- Mix the flax and 3 tablespoons water in a small bowl and set aside until gooey.
- Combine the flour, flax egg, and cold butter in the food processor (or use a pastry cutter or two forks) and pulse about 10x until the butter is well incorporated.
- One tablespoon at a time, add in ice cold water and process a few more times. Continue to add water (3-4 tablespoons total) and process until the dough comes together when you grab a fistful.
- Remove dough from the food processor to a well-floured surface. Shape into a disk and roll into a large rectangle about 10″x10″.
- Cut into 8 rectangles and then carefully transfer them to a line baking sheet.
- Place about 2 tablespoons of the cooled jams onto half of the rectangles, leaving a ¼″ border bare.
- Top each of the jammy rectangles with another rectangle and then seal with a fork along all four sides.
- Brush each pop tart with a little vegan butter, oil, or milk wash and bake for 25-30 minutes until golden brown.
- (Optional) While the pop tarts are baking, make the glaze: mix ½ cup powdered sugar with a splash of water
- Once the vegan pop tarts are cool, top with glaze and enjoy!
Notes
- Substitute with store-bought jam to save time
- Omit champagne from jam if alcohol-free
- Store in fridge for up to 1 week
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 94mgCarbohydrates: 54gFiber: 2gSugar: 5gProtein: 7g
Stacy Schwab says
These look amazing! I also like that recipe makes 8 I feel like that’s a consumable amount, without feeling too guilty! Do you think you could freeze these?
Samantha Stone says
Thank you!! There's actually only 4 pop tarts (each one needs two rectangles), but you could easily double up the recipe. And, yes, they freeze well, just add an extra few minutes to the bake time 🙂