Vegan Brown Sugar Cinnamon Pop Tarts

Made with Let’s Do Organic Cornstarch by @feastingonfruit

Get ready to mind blown over these pop tart bars! They’re everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required!

Picture gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze!

This recipe is completely vegan and gluten-free made with almond flour, coconut flour, and Let’s Do Organic Cornstarch for the perfect dough.

We’re going to start by whisking together almond flour, cornstarch, coconut, flour, and salt. Then we’ll add in maple syrup, coconut oil, and vanilla until a dough forms.

Then we’ll use a fork to mix together the brown sugar filling ingredients until its wet sand consistency and we’ll sprinkle a generous layer of the filling on top of the bottom shortbread layer.

The final step is carefully placing the rolled out dough on top of the filling and baking until golden brown.

We’ll finish these nostalgic bites by spreading a cinnamon glaze on top of the bars.

Finally, refrigerate until glaze is set, then slice and enjoy!

Ingredients:

DOUGH

• 3 cups (336g) almond flour
• 1/3 cup (42g) Let’s Do Organic Cornstarch
• 1/4 cup (30g) coconut flour
• 1/4 tsp salt
• 1/3 cup (105g) maple syrup
• 3/4 (150g) coconut oil, melted
• 1 tsp vanilla extract

“BROWN SUGAR” FILLING

• 1 cup (160g) coconut sugar (or brown sugar)
• 1 tablespoon cinnamon
• 2 tablespoons (25g) coconut oil, melted
• 2 tablespoons (32g) nut/seed butter
• 1 teaspoon vanilla extract

CINNAMON GLAZE

• 2 cups (240g) powdered sugar
• 1 tsp cinnamon
• 1 tbsp Let’s Do Organic Cornstarch
• 1/2 tsp vanilla extract
• 1-2 tbsp almond milk

Ingredients:

1. Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease.
2. Whisk together almond flour, cornstarch, coconut, flour, and salt.
3. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough.
4. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough.
5. Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency.
6. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer.
7. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary.
8. Bake for 30-35 minutes at 325°F until golden brown.
9. Cool completely before glazing.
10. Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set.
11. Slice and enjoy!