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
Scale
- (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...