Vegan Blueberry Lemon Pop Tarts

Made with Let’s Do Organic Cassava Flour and Coconut Flour by @healthylittlevittles

The blueberry filling is made with real blueberries and naturally sweetened with maple syrup.

The crust is also naturally sweetened, grain-free, gluten-free and vegan!

We top these delicious pop tarts with a creamy 2-ingredient lemon frosting!

And we can’t forget to top these delicious beauties with Let’s Do Organic Confetti Sprinkelz!

Take a bite in and enjoy this nostalgic childhood dessert, healthified!

Get the recipe below!

Makes: 4 pop tarts

Ingredients:

Blueberry Filling
2 cups blueberries
½ tablespoon lemon juice
2 tablespoons maple syrup
1 tablespoon tapioca or arrowroot flour/starch

Crust
½ cup Let’s Do Organic Coconut Flour
½ cup Let’s Do Organic Cassava Flour
1 cup almond flour
½ teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon salt
1/3 cup maple syrup
1/3 cup coconut oil or vegan/plant butter, melted
1 teaspoon pure vanilla extract
oat milk, for brushing

Lemon Frosting
1/2 cup + 2 tablespoons powdered sugar
1 tablespoon lemon juice
Let’s Do Organic Confetti Sprinkelz, optional

Instructions:

Make the blueberry filling first. Add the blueberries to a small saucepan. Add all of the other filling ingredients and heat over medium heat until the blueberries start to reduce and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. While the blueberries are simmering make the crust.

Preheat the oven to 350 degrees F. In a large bowl, whisk together the flours, cinnamon, baking powder, and salt. Next, add the maple syrup, melted coconut oil/butter and pure vanilla extract and stir it with a spatula or spoon until a dough forms. Place the dough onto a large piece of parchment paper and then place another piece of parchment paper on top of the dough and roll the dough out to ¼-inch thickness.
Using a rectangle cookie cutter (or other shape), cut rectangles from the dough and place half of them onto a parchment-lined baking sheet. Next, place approximately one tablespoon of the blueberry filling in the center of each rectangle, almost to the edges but leaving a border. Place another rectangle of crust on top of the filling and gently press the top and bottom rectangles together with a fork to seal the edges of the dough. Gently poke a couple holes in the top to allow it to vent while baking. Brush pop tarts with oat milk and then bake in the oven for 10-12 minutes until they start to turn golden. Allow them to cool before frosting and enjoying. To make the frosting, whisk together the powdered sugar and lemon juice until smooth and then top each pop tart with the lemon frosting. Sprinkle with sprinkles if desired.