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MATCHA POP TARTS

Are you ready for the ultimate throwback?

These chocolate pop tarts are a childhood classic reinvented!

Here are four reasons you’re going to want to make these right away:

  1. They’re vegan friendly

  2. They’re made with fibre-rich spelt flour

  3. They’re SUPER chocolatey…

  4. and they are drizzled in a sweet matcha frosting


HERE’S HOW TO MAKE THEM:

Preparation Time - 20 minutes

Cooking Time - 15 minutes

Servings  - 6 - 8 

INGREDIENTS NEEDED:

PASTRY

  • 280g spelt flour

  • 30g cocoa powder

  • 220g chilled vegan butter/margarine

  • Up to 125ml cold water, add 1 tbsp at a time

  • Non-dairy milk for brushing

FILLING

  • 120g smooth almond butter

  • 2 tbsp cocoa powder

  • 2 tbsp maple syrup

  • 2 tbsp coconut oil, melted

FROSTING


Chocolate Matcha Iced Pop Tarts-18 (2).jpg

DIRECTIONS

  1. Mix together flour, cocoa powder and vegan butter/margarine in your food processor. Add water 1 tbsp at a time to form a soft pastry.

  2. Divide dough in half, roll each piece out to form a rectangle shape between two pieces of parchment paper. 

  3. Ideally, cut into pieces approximately 5 inches long. Repeat with the remaining piece of pastry. Lay out on a baking tray lined with baking paper. Brush ½ of the pieces with non-dairy milk using a pastry brush.

  4. Mix together filling ingredients in a bowl. Add about 2 tsp worth of the filling, it will be a soft fudge consistency, into the center of the pieces of pastry that you have brushed with non-dairy milk. Lay the other pieces of pastry on top, press down right the way around the sides using a fork to seal in the filling. Brush each pop tart with non-dairy milk, create some air holes in the top of each using a toothpick and then place into the fridge for 20 -30 minutes.

  5. Preheat your oven to 180C (350F). Bake the pop tarts for 15 minutes.

  6. Allow to cool fully before icing.

  7. Mix together all icing ingredients in a bowl. Place 2 of icing on top of each pop tart and sprinkle with sprinkles or cacao nibs if desired. Store at room temperature for up to three days.

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