Delicious & Healthy Cherry Almond Flour Pop-Tarts: A Vegan, Gluten-Free Treat for Any Time

Savor homemade Cherry Almond Flour Pop-Tarts, featuring a perfectly crispy almond flour crust and a rich, tart cherry butter filling. These delightful pastries are ideal for a fun weekend breakfast, a wholesome snack, or a guilt-free dessert.

In a world increasingly focused on wholesome eating and mindful consumption, sometimes the simple joys of childhood treats can seem out of reach. But what if you could recapture that nostalgic delight of a warm, fruity pastry, but with a nutritious, plant-based twist? Today, we’re diving into a recipe that does just that: Cherry Almond Flour Pop-Tarts. These aren’t just any pop-tarts; they’re a testament to how incredible healthy, homemade food can be, proving that ‘delicious’ and ‘nutritious’ can absolutely go hand-in-hand.

Lately, I’ve been rediscovering old social media platforms, like Facebook, after years of primarily using Instagram as my main space for sharing and engaging. This morning, as I scrolled through my feed, I was immediately struck by the flurry of “first day of school” photos. Pictures of excited kids, proud parents, trusty backpacks, and, of course, celebratory breakfasts filled my screen. It sparked a thought: while I’m certainly not heading back to school, what better way to embrace new beginnings, or simply enjoy a special morning, than with a batch of homemade Cherry Almond Flour Pop-Tarts?

These pop-tarts are truly exceptional. Crafted to be vegan, gluten-free, oil-free, and refined-sugar free, they tick all the boxes for a wholesome start to your day. They are packed with flavor and texture, offering a crispy almond flour crust that encases a luscious, tart cherry butter filling. Whether you’re looking for a nutrient-dense breakfast, a satisfying mid-day snack, or a light and healthy dessert, these homemade pastries are an absolute winner. They demonstrate that you don’t need to sacrifice flavor or fun to eat well.

A Trip Down Memory Lane: My Pop-Tart Nostalgia

What’s your fondest pop-tart memory? For me, it immediately transports me back to my ninth-grade Geometry class. I used to rush into the school cafeteria, eager to grab a warm pop-tart before the bell. More often than not, I’d find myself sprinting into class minutes after the tardy bell had rung, all for the sake of those beloved tarts. I always had the grand intention of making those two pop-tarts last the entire ninety-minute period, but typically, by the time we delved into the intricacies of the Pythagorean theorem, not a single crumb remained.

Honestly, after those high school days, my pop-tart consumption significantly dwindled. Fast forward many years, and my next notable pop-tart encounter was at Dan’s apartment when we had just started dating. One early morning, rummaging through his cabinets in search of something quick to eat on my way to college classes, my hands landed on a box of plain strawberry pop-tarts, tucked away at the back. I grabbed one of the silver sleeves and ate them cold on my commute, mentally planning a cabinet restock for him.

Looking back, I probably should have checked the expiration date on those. To this day, when I recount that story to Dan, he swears he has no recollection of ever having pop-tarts in his pantry. It just goes to show how some memories, even small ones, stick with you, especially when food is involved! Nearly a decade later, it feels like the perfect moment to not just bring pop-tarts back into my life, but to reinvent them in a way that aligns with my current lifestyle and dietary preferences.

Crafting the Perfect Vegan, Gluten-Free, and Oil-Free Pop-Tart

When I first embarked on this pop-tart project, I admit I had some reservations. Could I truly create a pop-tart that was simultaneously vegan, gluten-free, and oil-free, without compromising on that delightful texture and flavor we all love? The challenge was to achieve a crispy, pliable crust and a rich, satisfying filling using only whole, plant-based ingredients. Many traditional pop-tart recipes rely heavily on dairy butter and wheat flour, so finding suitable, equally delicious alternatives was key.

The journey led me to experiment with various flour and fat substitutes. My goal was to create a recipe that was not only healthier but also accessible for those with specific dietary needs, ensuring everyone could enjoy these treats. The result, I’m thrilled to say, exceeded all expectations. These pop-tarts prove that dietary restrictions don’t have to mean sacrificing taste or the joy of a comforting homemade pastry.

Essential Ingredients for Your Cherry Almond Flour Pop-Tarts

The beauty of this pop-tart crust lies in its simplicity and effectiveness. You might be surprised at how few ingredients are needed to create such a fantastic texture. This recipe reimagines the classic pop-tart by replacing traditional ingredients with healthier, plant-based alternatives, without compromising on taste or flakiness. Here’s what you’ll need to make the magic happen:

Superfine Almond Flour: This is the star of our gluten-free crust. Almond flour, made from blanched, ground almonds, provides a tender, slightly sweet flavor and a wonderful texture. It’s also rich in protein, healthy fats, and fiber, making these pop-tarts much more satisfying than their traditional counterparts. Using superfine almond flour is crucial for a smooth dough and a delicate, crispy crust.
Almond or Cashew Butter: In place of dairy butter or oils, we use a creamy nut butter. Almond or cashew butter provides the necessary fat content to bind the dough and give it richness and pliability. Opt for a natural, unsweetened variety to control the overall sweetness of your pop-tarts. This swap not only makes the recipe oil-free but also adds a boost of healthy fats and protein.
Ice Cold Water: This seemingly simple ingredient is a game-changer for the crust. Adding ice-cold water in small increments helps to bring the dough together without overworking the nut butter, which can sometimes lead to a tough crust. It’s the secret to achieving that perfect, flaky texture.
Coconut Sugar: For a touch of natural sweetness, we use coconut sugar. Unlike refined white sugar, coconut sugar is a less processed alternative that retains more nutrients and has a lower glycemic index. It provides a subtle caramel-like sweetness that complements the almond and cherry flavors beautifully. You can also substitute maple syrup for an equally delicious, refined sugar-free option.

Unreal, right? It’s incredible how these few wholesome ingredients come together to form such a delightful pastry. I’ve adapted several recipes for vegan pop-tarts that typically use vegan butter and whole wheat flour. In my revamped version, almond butter steps in perfectly for butter, and almond flour seamlessly replaces wheat flour, creating a gluten-free and equally delicious outcome.

The key to mastering this dough is precision with the ice water. You must add it gradually, tablespoon by tablespoon. This ensures the dough reaches the ideal consistency—pliable enough to work with, but never overly wet or sticky. If it feels too wet, simply add a bit more almond flour until it’s just right.

Mastering the Dough: Rolling and Shaping Your Pop-Tarts

Once your dough is perfectly mixed, the next step is to prepare it for shaping. This part of the process is crucial for creating those iconic pop-tart rectangles. The great news is that these homemade pop-tarts are meant to look charmingly rustic, so don’t stress too much about achieving absolute perfection. Embrace the handmade aesthetic!

Start by rolling out the dough into a large, even rectangle on a well-floured surface. For best results and to prevent any frustrating sticking or tearing, I highly recommend placing your dough between two sheets of parchment paper. This method creates a non-stick surface both above and below your dough, making it incredibly easy to roll and manipulate without added mess or damage. You might need to gently work the dough for a few minutes to coax it into a manageable rectangle. Aim for a thickness of about 1/8 to 1/4 inch.

While the goal is a rustic look, you do want your squares to be relatively congruent. (It seems these pop-tarts are bringing back my Geometry skills!) When you eventually superimpose the dough squares to form your pop-tart “sandwich,” having similarly sized pieces will ensure an even bake and a well-sealed pastry. Once rolled, use a sharp knife or a pizza cutter to carefully cut the dough into 12 equal rectangles. These will form the tops and bottoms of your six pop-tarts.

The Star Filling: Eden Foods Organic Tart Cherry Butter (and Alternatives!)

For the vibrant and tangy filling of these pop-tarts, I chose a jar of Eden Foods Organic Tart Cherry Butter. This product is a revelation, embodying everything I look for in a wholesome fruit spread. It contains only pure, kettle-cooked pitted Montmorency cherries, with absolutely no added water or sugar. This commitment to natural ingredients means you get the full, intense flavor of tart cherries, without any unnecessary additives.

The cherry butter’s natural thickness and vibrant tang make it an absolutely wonderful, jammy spread for these pop-tarts. It provides a burst of fruity flavor that beautifully complements the subtle sweetness of the almond flour crust. The tartness is key here, balancing the richness of the dough and preventing the pop-tarts from becoming overly sweet.

However, if tartness isn’t quite your preference, or if you simply want to experiment, Eden Foods offers a range of other fantastic fruit spreads that would work wonderfully. Their apple butter, cherry apple butter, or grape butter are all excellent refined sugar-free alternatives that would lend different flavor profiles to your pop-tarts. Feel free to explore and find your favorite!

Beyond Eden Foods, you can also substitute your favorite fruit jam or fruit compote. Just make sure to choose one that is refined sugar-free if you want to maintain the healthy integrity of this recipe. A good quality fruit spread, regardless of flavor, will provide that perfect gooey center. Once you’ve chosen your filling, spread a generous, heaping tablespoon onto six of your rectangular dough halves. Be sure to leave a clear border around the edges – about a quarter-inch – this is crucial for properly sealing the pop-tarts and preventing any delicious filling from escaping during baking.

Assembling and Baking Your Cherry Almond Flour Pop-Tarts to Perfection

Alright, you’ve mixed your dough, rolled it out, cut your squares, and filled them with that glorious cherry butter. Now comes what some might consider the trickiest, but ultimately most rewarding, part: assembling and baking your pop-tarts. These little polygons can be a bit temperamental, so a gentle touch and a few strategic tips will go a long way in ensuring they come out perfectly.

Once you have the cherry butter filling neatly smeared on six of the dough squares, it’s time to seal the deal. I highly recommend using a well-floured spatula to carefully transfer the unfilled dough squares from your counter to the baking sheet. This significantly reduces the risk of tearing the delicate dough. Position the filled squares on the parchment-lined baking sheet, leaving some space between them for even baking.

Next, carefully place the remaining six dough halves directly on top of the filled squares. Gently align the edges as much as possible. Now, for the crucial sealing step: take a fork and gently but firmly press down around the perimeter of each pop-tart. This creates those characteristic crimped edges and, more importantly, seals the top and bottom layers together, locking in all that delicious cherry filling. To prevent the dough from sticking to your fork, I like to wet my fork often between indentations. This simple trick makes the sealing process much smoother.

Finally, poke a few holes on top of each pop-tart with your fork. These holes act as vents, allowing steam to escape during baking and preventing the pop-tarts from puffing up excessively or cracking. And just like that… you’re done with the assembly! They’re now ready for their transformation in the oven.

Baking and Serving Tips: Ensuring Flawless Pop-Tarts Every Time

The bake time for your Cherry Almond Flour Pop-Tarts can vary slightly depending on the specific nut butter and fruit spread you’ve used, as well as your oven’s calibration. Therefore, I highly recommend keeping a close eye on your pop-tarts, especially once they’ve reached the 15-20 minute mark. They are perfectly done when their tops and edges turn a beautiful golden brown. This color indicates that the crust is crispy and thoroughly cooked through.

Here’s a crucial piece of advice: promise me you won’t try to pick them up the second they come out of the oven! This is a common mistake. Freshly baked, the tarts will appear somewhat soft and underdone to the touch. The almond flour crust needs time to set and firm up. Allow them to cool on the baking sheet for a good 10-15 minutes before attempting to handle or serve them. This cooling period is essential for them to harden, ensuring they hold their shape and deliver that satisfying crispness.

Swaps and Substitutions for Customizing Your Pop-Tarts

One of the joys of homemade baking is the ability to customize. If you don’t have almond butter on hand, almost any other nut or seed butter will work beautifully as a substitute in the crust. Cashew butter creates an even milder flavor, while sunflower seed butter can be a great option for nut-free dietary needs, though it might lend a slightly greener hue to the crust when baked due to a natural chemical reaction. Experiment to find your favorite!

For those who prefer a sweeter pop-tart, you can easily adjust the filling. Try mixing a touch of maple syrup directly into your fruit spread before filling the tarts. This allows you to control the level of sweetness without adding refined sugars. You could also experiment with a light drizzle of maple syrup or a simple powdered sugar glaze (made with powdered coconut sugar or erythritol for a refined-sugar-free option) once the pop-tarts have cooled.

Serving and Storing Your Homemade Cherry Almond Flour Pop-Tarts

These Cherry Almond Flour Pop-Tarts are incredibly versatile and perfect for a variety of occasions. They shine as a delightful weekend breakfast, elevating an ordinary morning into something special. Beyond breakfast, they make for a truly satisfying and healthy dessert option, or a wholesome sweet snack to curb those afternoon cravings. I particularly adore them because they’re crafted from whole, nutrient-dense ingredients, providing a wonderful balance of protein, fiber, and healthy fats – a stark contrast to their store-bought counterparts.

This recipe yields six delicious pop-tarts, making it perfect for a small family or a few days of delightful treats. However, it’s easily adaptable: you can halve the recipe if you only need a couple, or double it to prepare a larger batch for meal prepping or entertaining. They’re also fantastic for gifting to friends and family!

When it comes to storage, these pop-tarts are quite forgiving. Leftovers will keep beautifully in an airtight container in the refrigerator for up to one week. For longer-term storage, they freeze exceptionally well. Simply place them in a freezer-safe bag or container, and they’ll stay fresh for several weeks, if not months. This makes them an excellent option for meal prepping healthy snacks or breakfasts that you can grab and go.

I find them most enjoyable when served slightly warm. A quick reheat in the microwave for several seconds, or a few minutes in a toaster oven, will bring them back to that freshly baked warmth and tenderness. The filling will become delightfully gooey again, and the crust will retain a pleasant texture. No matter how you choose to enjoy them, these Cherry Almond Flour Pop-Tarts are sure to bring a smile to your face. Enjoy the process of making them, and even more so, the joy of savoring these wholesome, homemade treats!

More Vegan Pastries to Explore

Vegan Peach Galette
Vegan Apple Fritters
Berry Crumble Bars (Gluten-Free)

I Want to Hear From You!

If you make this Cherry Almond Flour Pop-Tarts recipe, I would absolutely love to know what you think! Your feedback is invaluable, helping me to refine recipes and create even more delicious content for you.

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XO Lauren

Cherry Almond Flour Pop-Tarts

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5 from 6 reviews

Author: Flora & Vino
Total Time: 50 minutes
Yield: 6 pop-tarts
Diet: Vegan

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Description

Cherry Almond Flour Pop-Tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast, a healthy snack, or a guilt-free dessert. These vegan, gluten-free, oil-free, and refined sugar-free treats are a wholesome twist on a classic favorite!

Ingredients

2 cups superfine almond flour
2/3 cup almond or cashew butter
2–5 TBSP ice cold water
1 TBSP coconut sugar (or sub maple syrup for refined sugar-free)
1 jar Eden Foods Organic Tart Cherry Butter (or sub your favorite refined sugar-free fruit spread like apple butter or grape butter)

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Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup easier.
To prepare the almond flour crust, combine the superfine almond flour and coconut sugar in a large mixing bowl. Then, using a fork or a pastry cutter, thoroughly cut in the almond or cashew butter until the mixture is well combined and resembles coarse crumbs.
Gradually add the ice-cold water. Start by drizzling 2-3 tablespoons over the mixture, then mix everything with a spoon until the dough begins to come together. Continue adding cold water, one tablespoon at a time, up to 5 tablespoons, until the batter is moist enough to form into a cohesive ball with your hands, but not overly sticky. If it becomes too wet, add a little more almond flour until the desired consistency is achieved.
Transfer the dough ball onto a surface lined with floured parchment paper. Flatten it with your hands into a uniform rectangle, then use a rolling pin to further roll it out to about 1/8 to 1/4 inch thickness. For easier handling and to prevent sticking and cracking, place another sheet of parchment paper on top of the dough before rolling.
Carefully cut the rolled-out dough into 12 equal rectangular squares. Precision here is key for uniformly shaped pop-tarts, so feel free to measure if needed. Gently transfer these squares to your prepared baking sheet.
Place one heaping tablespoon of your chosen cherry butter or fruit spread onto 6 of the dough squares. Ensure you leave a generous 1/4-inch border around the edges of each square; this space is essential for effectively sealing the pop-tarts. Lightly moisten the edges of these filled squares with a dab of water using your finger. Then, carefully place the remaining 6 dough squares on top of the filled ones. Gently press down on the edges with a fork to create a sealed, crimped border around the perimeter of each pop-tart.
Using your fork, poke a few small holes in the top of each assembled pop-tart. These vents will allow steam to escape during baking. Bake for 15-20 minutes, or until the pop-tarts are beautifully golden brown on both the top and edges.
Once baked, remove the pop-tarts from the oven. It is crucial to allow them to cool on the baking sheet for 10-15 minutes before attempting to handle or serve them, as they will firm up as they cool.
Store any leftover pop-tarts in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them. Reheat them gently in the microwave or a toaster oven before serving for the best texture and flavor.

Notes

Recipe adapted from Minimalist Baker

Prep Time: 25 mins
Cook Time: 25 mins
Category: Dessert, Breakfast, Snack, Vegan Pastries
Method: Bake
Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined Sugar-Free, American

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!