Mini Strawberry Chia Pop Tarts
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These homemade Mini Strawberry Chia Pop Tarts are gluten-free and vegan, featuring a thick strawberry chia jam filling and a naturally colored superfood icing. These cute little bite-sized pop tarts are a playful, better-for-you twist on a classic favorite—perfect for sharing, sweet snacking, or lunch box treats 💕!
These Mini Strawberry Chia Pop Tarts are the like the nostalgic treat you loved growing up— but made mini (so much cuter! 🥰) and with better-for-you ingredients. Gluten-free, vegan pie crusts filled with naturally sweet strawberry chia jam, and a pink glaze made with beet + pitaya or freeze-dried strawberry powder (no artificial dyes here). Finished with sprinkles (also dye-free), they’re an adorably fun sweet treat. 💖
Why You’ll Love This Recipe
- No canned or artificial filling.
- Naturally colored glaze using beet + pitaya or strawberry powders.
- Uses store-bought pie crust for an easy shortcut.
- Gluten-free & vegan-friendly.
- Mini size = perfect for sharing, snacking, or just a cute little treat!
Ingredients
Gluten-free pie crusts. Using store-bought pie crusts create that classic Pop-Tart texture while keeping the recipe quick and easy. I used Sweet Loren’s gluten-free vegan pie crust. I have seen it sold at Kroger, Meijer, and Whole Foods.
Strawberry jam. This acts as the naturally sweet filling, giving you that nostalgic fruity center. I used this organic strawberry fruit spread where organic strawberries are the first ingredient. To keep these pop tarts on the healthier side, be mindful of the ingredients used in your strawberry jam.
Chia seeds. These are mixed into the strawberry jam to naturally thicken it while adding a touch of fiber, plant-based protein, and omega-3’s. The chia seeds also help to keep the filling from leaking during baking. I used these chia seeds.
Avocado oil/plant milk. Used to spray the pop tarts or brushed along the edges of the dough, this helps seal the pop tarts together and creates a light golden finish when baked.
Powdered sugar. The base of the icing on top, providing sweetness and that iconic pop tart finish. I used this vegan brand of powdered sugar (no! not all sugar and powdered sugar is vegan!)
Beet powder. Naturally deepens the pink color of the frosting while adding a mild earthy sweetness. Strawberries and beets are so delicious together too! I use this red beet powder to keep these mini pop tarts dye-free.
Pitaya (dragon fruit) powder. Brightens the glaze with a vibrant pink hue and gives it that eye-catching, bakery-style look. I used this pink pitaya powder.
Strawberry powder. If you’d rather enhance the strawberry flavor of these pop tarts, you can use freeze-dried strawberry powder instead of the beet & pitaya powders!
Sprinkles. The final touch that adds a fun, nostalgic finish and a bit of texture on top of the frosted pop tarts. Because these pop tarts are bite-sized, I smashed the sprinkles with a fork to create smaller sprinkle crumbles. I also wanted to keep this recipe completely dye-free so I used these dye-free sprinkles.
Ingredient Notes
- Pie crusts: Using pre-made keeps this recipe quick and approachable while still giving that classic flaky pop tart texture.
- Beet + pitaya (or strawberry) powders: These create a naturally vibrant pink glaze without artificial food coloring. I like to use both colors for the perfect pink hue, but feel free to use just one or the other OR you could also use strawberry powder to not only add natural color, but provide enhanced strawberry flavor.
- Sprinkles: Optional, but they add that classic Pop-Tart look and a fun finish.
- Strawberry chia jam: Make sure the strawberry jam is thick and not runny so it doesn’t leak while baking. The chia seeds will also help to thicken it. You can even make your own strawberry chia seed jam- check out my recipe!
Quick & Easy Naturally Sweetened Strawberry Chia Seed Jam
This bright, fresh strawberry jam comes together in minutes and uses only whole-food ingredients— and no refined sugar required. This strawberry jam is thickened with chia seeds and sweetened naturally with maple syrup. Perfect for spreading on toast, swirling into yogurt, topping oatmeal, or using in baked goods.
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How To Make These Mini Pop Tarts
Preheat oven to 350°F and line a baking sheet with parchment paper. Stir 1 teaspoon of chia seeds into 1/4 cup of strawberry jam and allow it to sit to thicken for about 5-10 minutes while you prepare the crust.
Unroll the pie crusts and gently roll them out slightly thinner if needed, depending on the store-bought crust you use. Cut each crust into large, even rectangles- removing the circular outer edges.
On one pie crust, measure out rectangles, evenly sized. My rectangles were 1 ½ inches x 2 inches. Add ¼ teaspoon of strawberry chia jam to the center of each rectangle, making sure to leave space around the edges.
Once all of the rectangles have jam in the center, gently place the other pie crust rectangle on top, matching up the edges and corners.
Using a pizza cutter, slice the mini pop tarts into rectangles, making sure the jam remains in the center of each pop tart. Using a small fork, seal the edges all the way around. Poke a small hole in the top of each for steam to escape. Spray each pop tart with avocado oil or brush lightly with plant milk.
Bake in the oven for 12-14 minutes. Let them cool completely before adding the icing.
To make the icing, sift the powdered sugar into a bowl. Add 1 teaspoon plant milk/water and stir until a thick, paste-like icing forms. Stir in a little bit of the beet powder first and then the pink pitaya powder, until you achieve the desired color, or alternatively use the freeze-dried strawberry powder.
Spread a little icing (about ¼ teaspoon) on each pop tart and then immediately add the sprinkles. Repeat for all the mini pop tarts. Allow the icing to set before enjoying.
Storage
Store in an airtight container at room temperature for 1–2 days or in the fridge for up to 3 days. Reheat slightly for best texture (without melting the icing).
Tips for Best Results
Don’t overfill. Too much filling = oozing out the sides.
Seal well. Prevents jam from leaking out the sides while baking.
Cool before glazing. Keeps the icing intact and not melting all over the place.
FAQ
Can I use regular jam instead of chia jam?
Yes, but chia jam holds up better because it’s thicker. Make sure you use a thick jam if omitting the chia seeds.
How do I keep the filling from leaking?
Use a thick jam, don’t overfill, and seal edges tightly with a fork.
Can I make these ahead of time?
You can, although I think they are best when enjoyed the same day.
Can I freeze them?
Yes. I would bake them and then freeze them without the icing. Then when you’re ready to enjoy them, reheat in the oven and ice them before enjoying.
Are these good for kids?
Absolutely—fun size, naturally colored, and perfect for little hands, without the sugar overload! My kids LOVED these mini pop tarts in their lunch box! ☺️
Let me know how you like these easy, adorable mini pop tarts down below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a fun sweet treat! 🩷 Tag me on Instagram, Facebook, or Pinterest!
More Pop Tart Recipes To Try
Giant Frosted Matcha Pop Tart
Instead of making individual pop tarts, a Giant Frosted Matcha Pop Tart is an easier way to make homemade pop tarts! This giant pop tart is made with a tender gluten-free, vegan crust, filled with a sweet matcha sugar filling, and topped with an easy matcha icing! If you’re a matcha lover, you’re going to love this fun and unique homemade pop tart!
Small Batch Grain-Free Blueberry Lemon Pop Tarts
Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a delicious healthier homemade pop tart treat!
Grain-Free Cherry Pop Tarts
These Grain-Free Cherry Pop Tarts are gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The cherry filling is made with real cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tart treat!
Mini Strawberry Chia Pop Tarts
- Total Time: 32 minutes
- Yield: ~20 mini pop tarts
Description
These homemade Mini Strawberry Chia Pop Tarts are gluten-free and vegan, featuring a thick strawberry chia jam filling and a naturally colored superfood icing. These cute little bite-sized pop tarts are a playful, better-for-you twist on a classic favorite—perfect for sharing, sweet snacking, or lunch box treats!
Ingredients
- (2) store-bought gluten-free pie crusts (I used Sweet Loren’s 11″ pie crust)
- 1/4 cup strawberry jam
- 1 teaspoon chia seeds
- Avocado oil/plant milk, for baking
Icing
- 1/4 cup powdered sugar
- 1 teaspoon plant milk/water
- red beet powder + pink pitaya powder OR strawberry powder
- sprinkles
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Stir 1 teaspoon of chia seeds into 1/4 cup strawberry jam and allow it to sit to thicken for about 5-10 minutes while you prepare the crust.
- Unroll the pie crusts and gently roll them out slightly thinner if needed, depending on the store-bought crust you use. Cut each crust into large, even rectangles- removing the circular outer edges.
- On one pie crust, measure out rectangles, evenly sized. My rectangles were 1 ½ inches x 2 inches. Add ¼ teaspoon of strawberry chia jam to the center of each rectangle, making sure to leave space around the edges.
- Once all of the rectangles have jam in the center, gently place the other pie crust rectangle on top, matching up the edges and corners.
- Using a pizza cutter, slice the mini pop tarts into rectangles, making sure the jam remains in the center of each rectangle.
- Using a small fork, seal the edges all the way around. Poke a small hole in the top of each for steam to escape. Spray each pop tart with avocado oil or brush lightly with plant milk.
- Bake in the oven for 12-14 minutes. Let them cool completely before adding the icing.
- To make the icing, sift the powdered sugar into a bowl. Add 1 teaspoon plant milk/water and stir until a thick, paste-like icing forms. Stir in a little bit of the beet powder first and then the pink pitaya powder, until you achieve the desired color, OR alternatively you can use freeze-dried strawberry powder.
- Spread a little icing (about ¼ teaspoon) on each pop tart and then immediately add the sprinkles. Repeat for all of the mini pop tarts. Allow the icing to set before enjoying.
Notes
READ THE BLOG POST FOR MORE INFORMATION, TIPS & STEP-BY-STEP PHOTOS.
You can use one or both of the superfood powders to color the icing. I liked the hue of pink created by combining them OR for enhanced strawberry flavor you can use freeze-dried strawberry powder.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert, Dye-Free, Make Your Own…
