Vegan Blueberry Poptarts

Better than store bought, these Vegan Blueberry Poptarts are an easy and healthier alternative to traditional poptarts!

Filling: *this will make extra, which is great for topping oats or yogurt, spreading on bread, etc!

  • 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


  • 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


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

Vegan Blueberry Poptarts #VEGAN #BREAKFAST #DESSERT #SNACK

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


  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
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