Light, flakey chocolate pastry filled with a simple raspberry chia jam, these homemade pop tarts are a healthier version then store bought. Finished in an adorable heart shape, they’re as cute as they are satisfying!

chocolate raspberry pop tarts vegan gluten free

The Ingredients

Raspberries. I like to use fresh raspberries because they tend to have more flavor then frozen berries.
Ground chia seeds. They’re used to thicken the jam and act as an egg replacer in the pastry. I like to use white chia seeds to keep the jam a bright color.
Almond flour. This is the main flour used. It keeps the pastry light.
Tapioca starch. Binds the pastry and creates a light crunch to the outside of the pastry.
Cocoa powder. Used in the pastry and the icing.
Coconut oil. Use solid coconut oil. It helps to give a flakey texture to the pastry. I like to measure it when it’s liquid and then put it into the fridge to harden.
Maple syrup. Naturally sweetens the filling and the pastry. It also helps to keep the pastry moist and bind it together.
Almond milk. Lightly brush on the pastry before baking. Usually an egg wash is used but this is a vegan alternative. Any plant milk can be used.
Icing sugar. Mixed with cocoa powder to make the icing. Another alternative for icing is to drizzle melted dark chocolate.
Sprinkles. Or whatever you like to decorate with! I’ve also used rose petals and freeze dried raspberries.

How To Make The Raspberry Filling

The pop tarts are filled with a raspberry chia jam that is so easy to make! The raspberries are cooked for a very short amount of time so they keep their bright color. It only takes about 10 minutes, plus a bit of time to cool down. Here are the basic steps with a more detailed version in the recipe card.

Add the raspberries to a pot on medium heat. Once they start to bubble mash them with a fork.
Let them cook for a few minutes then add the maple syrup, lemon juice, vanilla extract and ground chia seeds. It will thicken right away.
Transfer it to a bowl to cool and that’s it!

How To Make The Pop Tarts

This pastry is light, flakey and chocolatey! Using solid coconut oil is key to giving the light texture. The dough comes together very easily and is a very sturdy and pliable dough. The pop tarts taste best with a thin pastry so make sure to roll it as thin as possible (no thicker than 1/8″) for the best results. These are the basic steps with more detailed steps in the recipe card.

Make a chia egg by mixing together ground chia seeds and water.
Mix the almond flour, tapioca starch, cocoa powder and sea salt.
Use a pastry cutter to cut the coconut oil into the flour. The four should have a texture of wet sand with pieces of coconut oil no larger then a small pea.
Add the maple syrup and chia egg. Combine and form into a ball.
Cover with plastic wrap and place it in the fridge for 1 hour.
Roll the dough between 2 pieces of parchment paper.
Cut with a heart cookie cutter and place 10 of them on the baking sheet. Roll out the remaining dough.
Spread the chia jam on top and cover with the remaining pastry.
Use a fork to press the sides together and poke a few airholes in the top. Brush with almond milk.
Bake at 350F for 30 minutes.

Other Filling Ideas

Nutella. Homemade or store bought can be used.
Any berries of choice. Follow the same method as the raspberry filling. You may need cook it a bit longer to soften the fruit and add more ground chia seeds if the fruit gives off more liquid.
Peanut butter. Add maple syrup to thin.
Chocolate ganache. A thick chocolate ganache can be made with almond butter, maple syrup and cocoa powder.
Tahini. Add maple syrup to thin.

Why You Will Love These Pop Tarts

✓ Simple, whole ingredients

✓ Chocolate and raspberry

✓ Not too sweet

✓ Versatile

✓ Perfect for Valentines day

✓ Allergy friendly

Looking For More Berry Recipes?

Or Craving More Chocolate Recipes?

Homemade pop tarts are a treat everyone seems to love! They’re fun, nostalgic and bring back all those familiar flavors but made in a healthier, homemade way. I always enjoy trying to recreate my childhood favorites and these pop tarts are ones I think taste even better than the versions I grew up with. Whether for Valentine’s Day or any day of the year, I hope you enjoy these chocolate raspberry pop tarts! 💕

Ingredients

Raspberry Filling

2 cups fresh raspberries
3 tablespoons ground chia seeds, see notes
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract

Pop Tarts

2 tablespoons ground chia seeds
6 tablespoons water, to mix with the chia seeds
2 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup cocoa powder, sifted
1/8 teaspoon sea salt
1/4 cup solid coconut oil
1/4 cup maple syrup
2 tablepoons almond milk, to brush on top before baking

Icing

1/2 cup icing sugar, sifted
2 tablespoons cocoa powder, sifted
1-2 tablespoons almond milk
handful sprinkles, optional

Instructions

Raspberry Filling

The filling can be made the day of or 1-2 days before. Place the raspberries in a small pot on medium heat and cover with a lid. Once it starts to bubble use a fork to mash the berries. Add the maple syrup, lemon juice and vanilla extract. Stir and cook for 2-3 minutes. Turn off the heat and add the ground chia seeds and stir. It will thicken right away. Transfer to a bowl and place into the fridge.

Pop tarts

In a small bowl mix the ground chia seeds and water. Let it sit for 10 minutes to thicken.
In the meantime, in a medium sized bowl add the almond flour, tapioca flour, cocoa powder and sea salt. Stir until there are no clumps.
Using a pastry cutter, cut the solid coconut oil into the flour. You can also use your hands to mix it, as the heat of your hands helps to soften the coconut oil. When mixed, it should have the texture of damp sand with chunks of coconut oil no larger then a small pea. Add the maple syrup and the chia mixture. Mix until the dough comes together. I find using my hands to mix works best. Form it into a ball and wrap the with plastic wrap. Flatten it into a disc and put it in the fridge for 1 hour.
Once the dough has chilled preheat to oven to 350℉. Line a large baking sheet with parchment paper.
Roll the dough between 2 pieces of parchment paper until it is no thicker then 1/8". It may seem quite thin but this dough is quite strong and pliable. Use a heart cookie cutter to cut out the dough. Use an offset spatula to transfer 12 of them to the baking sheet. Gather the leftover dough and roll out again, cutting out the rest of the dough. You should have 24 pieces altogether.
Scoop 1-2 tablespoons of raspberry filling onto 12 hearts, leaving a border around the edges. Place the remaining 12 pieces of dough on top. Use a small fork to press the edges together and make a few holes on the top of the pop tarts for air to escape. Brush lightly with almond milk.
Bake for 25 minutes. Let them cool on the pan for 15 minutes and then transfer them to a cooling rack. They should be completely cooled before icing.

Icing

Whisk together the icing sugar and cocoa powder. Slowly add the almond milk until you reach the desired consistency. Spread on top of the pop tarts. Top with sprinkles. Another icing option is to drizzle melted chocolate on top.
Store the pop tarts in a sealed container in the fridge for 3-4 days. The day they are baked they will have a crisp outside. The following days they become more soft. If left uniced they can be heated in the oven to crisp up. Enjoy!

Notes

*I use white chia seeds (instead of black) to keep the filling a bright red color.

*The size of the cookie cutter I used was 3″ x 3.5″ and I was able to make 12 pop tarts.

Nutrition

DID YOU MAKE THIS RECIPE?

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