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For a longer amount of time than I would like to admit, I lived on pop tarts. I’m not just talking for a convenient snack, I mean breakfast, lunch, and dinner with a bowl of crushed pop tarts topped with whipped cream and sprinkles for dessert. My diet has definitely changed a bit since those days, but every now and then I still get a craving for a classic strawberry pop tart. If that happens, I usually just buy a pop tart, throw it in the toaster, stuff it in my mouth, and move on with my day. But, if you do want to have a pop tart for every meal and not explode from a sugar high, try making these high protein, no refined sugar pop tarts. Unlike most store brand pop tarts, these do not contain gelatin and are easily made vegan, so everyone can enjoy them.
This recipe also doesn’t involve hours making pastry dough. To simplify the process and add some extra protein, fiber, and nutrients, I used whole grain lavash wraps. Each wrap has about 100 calories and 6 grams of protein. They’re a great option for wraps, burritos, and even pop tarts.
These pop tarts also get a protein boost from the Greek yogurt and chia seeds in the filling. If you’re vegan, you can easily substitute the Greek yogurt with a vegan alternative like coconut or soy yogurt.
The toppings are also completely customizable. I went with sprinkles for a bit of a classic look, but the sky, and your tastebuds, are the limit here. Crushed cereal, toasted coconut flakes, nuts, and freeze dried fruit all make great toppings as well.
These treats are best served the day of with a glass of oat milk while watching Saturday morning cartoons.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 6 Pop tarts
Frosting:
170 g - 0% Greek Yogurt - Sub coconut yogurt for vegan
14 g - Honey - Sub maple syrup for vegan
7 g - Coconut Flour
Poptarts:
2 - Whole Grain Lavash Wraps
75 g - Strawberry Chia Seed Jam - Sub jam of choice
10 g - Oat Flour
46 g - Egg Whites
Drizzle:
12 g - Coconut Butter*
4 g - Beet Powder
1 tbsp - Water
Optional toppings: Sprinkles
Crushed Cereal
Coconut Flakes
Instructions:
Preheat the oven to 400F.
In a bowl, mix together greek yogurt, honey, and coconut flour until well combined. Cover and chill in the fridge for at least half an hour.
In a small bowl, mix together oat flour and egg whites.
Cut the lavash wraps into 6 rectangles. Spoon jam into the center of a rectangle*. Brush the edges with the egg white mixture*. This will act as a glue. Take another rectangle and place it on top. Using a fork, firmly press down along the edges to seal the pop tart. Repeat with remaining rectangles.
Place the pop tarts on a silicon or parchment lined baking sheet. Brush with remaining egg white mixture to help them brown.
Bake the pop tarts for 10 minutes or until tops and edges are browned.
Remove from the oven and cool on a cooling rack.
Once cooled, place the pop tarts in the freezer* for at least 20 minutes.
While waiting, add the ingredients for the drizzle to a bowl. Microwave for 5-10 seconds or until warmed through. Stir until evenly combined.
Remove pop tarts from the freezer and the frosting from the fridge. Spoon the frosting over the tops of the pop tarts. Using a fork or squeeze bottle, drizzle over coconut butter mixture. Top with sprinkles if desired. Serve immediately.
*Notes:
- Make sure you use coconut butter NOT coconut oil for the drizzle.
- Be careful not to overfill the pop tarts.
- Do not over saturate the edges with the egg white mixture to avoid them becoming soggy.
- Placing the pop tarts in the freezer helps the frosting to stick.
Want a savory way to use your lavash wraps? Try these Copycat Trader Joe's Spicy Lentil Wraps!
