Vegan Berry Pop Tarts

In my lifetime, I would estimate that I have eaten 250 Pop-Tarts. Not the ones with the baby Zebra on the package, with whole fruit, wheat crowd, and no frosting. Who eats a Pop-Tart without frosting? What I want to know is:

No, I ate the wild berries, strawberries, brown sugar cinnamon, and purple frosting varieties with blue swirls on the front. My mom would toast them, slather on I Can’t Believe It Isn’t Butter, and bring them down to me. I would inhale them between coats of lip gloss and mascara before school. Kids, THAT’S the way you eat Pop-Tarts.

I tried making Pop-Tarts with Greek yogurt and whole wheat flour to reduce calories. But let’s face it: they tasted like sand.

This time, I was more savvy. I used Earth Balance, whole-wheat flour for the pastry, and pure fruit compote as filling.

These vegan glories require only seven ingredients and 45 minutes of precious time. Who would make Pop-Tarts that take five hours to prepare? You and I both know that this is not the case. You deserve better.

These Pop-Tarts are sure to be a hit.

The filling is fruity, tender, and naturally sweet.

The raw sugar provides a sugary crunch.

The optional vegan vanilla glaze takes me back to my childhood without GMOs.


  • 2 cups flour*
  • One pinch of salt
  • I used Earth Balance vegan butter.
  • Use 2-4 tablespoons of ice-cold water
  • One heaping cup of frozen mixed berries
  • Add more sugar to sweeten the compote.
  • Vanilla glaze


  • Preheat oven to 375°F (190 C). Line a baking tray with parchment paper.
  • Place berries in a small pan over medium heat. Cook with the lid on for 5-8 mins, occasionally stirring and smashing with a wooden spoon. If desired, add a few tablespoons of sugar. I added 1 tsp. Raw sugar (amount written in the original recipe). Cool in a bowl.
  • To make the crust, combine flour, salt, and butter in a large mixing bowl. Then, using a pastry cutter or fork, cut the butter into it until well combined.
  • Use a teaspoon to drizzle cold water on the mixture. Then, mix it with a wooden spatula until a dough forms. You may need to increase the amount to up to 5 tbsp. (This is how it was written in the original recipe // adjust for changes to batch size). The dough should be moist but not sticky enough to knead. If it becomes too wet, add more flour.
  • Using a rolling pin, roll the dough into a large rectangular shape on a floured work surface. To reduce the risk of cracking, I like to cover the dough with plastic wrap while rolling.
  • Transfer each square to a baking sheet. (The Amount is as written in the original recipe; adjust for a larger batch.)
  • Place 1 Tbsp filling on half the squares (six as per the original recipe), leaving a 1/4-inch border around the edge to seal. Use your finger to dab water along the edges of the squares so they stick together. Then, top the squares by placing their matching halves on top and sealing them with a fork.
  • Sprinkle raw sugar on each and bake them for 20-25 minutes or until they are golden brown.
  • Allow to cool for a couple of minutes. If desired, top the Pop-Tarts with glaze. It is not necessary but recommended when making sweeter Pop-Tarts.

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