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Wednesday, 18 October 2017

Cookies & cream poptarts recipe

Vegan, gluten-free, wheat-free, quick & easy

We've probably all seen pop tarts in the supermarket and drooled at how amazing they look, but unfortunately ....they're not vegan! 
I had a blast creating these 'Cookies & cream' inspired vegan pop tarts for you guys!!!

Cookies & cream have been my favourite combination ever since I was young, so I just had to make these!
My pop tarts are a rich chocolaty pastry with a cream filling, topped off with a vanilla glaze and 'cookies & cream' cookies. YUM!

The actual pastry is gluten-free and very crumbly and moorish.
These pop tarts are surprisingly easy to make, and I'm sure if you served them at a party or event, everyone will be very surprised with you as they look incredible (and taste delicious!).

I can see some festive pop tarts coming soon..watch this space!

Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 10
Level- Easy

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Ingredients for the pastry
-780g of plain flour (I use gluten-free)
-30g of cocoa powder
-310g of dairy-free butter (I use Tomor)
-420ml of water
-1 teaspoon of vanilla extract
-45g of icing sugar

Ingredients for the filling
-3 tablespoons of dairy-free milk (I use unsweetened almond milk)
-25g of dairy-free butter (I use Tomor)
-2 teaspoons of strong vanilla extract
-500g of icing sugar
-55g of cornstarch
-60g of cookies (Crushed)

Ingredients for the glaze
-Powdered sugar
-vanilla extract
-Dairy-free milk (I use unsweetened almond)
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To make the pastry
Step 1- In a food processor/stand mixer add the flour, cocoa powder, butter, water, vanilla extract, sugar and mix until combined.

Step 2- Place the dough into cling film and pop into the fridge for an hour to chill & firm up.
Step 3- Pre-heat your oven to 200 degrees c and line 2 baking trays with grease proof paper.

Step 4- Flour your work top and roll out the dough until around 1/4 inch thick and use a knife or pizza cutter to cut out pop tart squares.
Step 5- Place the individual squares onto the lined baking tray and brush some dairy-free milk over half of the the cut pastry square edges.

To make the filling
Step 1- Place the dairy-free milk and butter into a stand mixer or mixing bowl and whizz up until smooth.

Step 2- Add in the vanilla extract, icing sugar, cornstarch, cookies and mix until combined.
Step 3- Place a tablespoon of the cream filling in the centre of each square, leaving around 1/4 inch to seal the edges with dairy-free milk, then top off with another pastry square.
Step 4- Press the edges firmly together with a fork and prick the tops of the pop tarts for ventilation while baking. Make sure they are sealed or they will burst/leak when baking.
Repeat for all of the pop tarts.

Step 5- Pop the pastries into the oven and bake for around 15-18 minutes until fully baked.

Step 6- Once baked, place the pop tarts onto a cooling rack and allow to cool fully before frosting.

To make the frosting
Step 1- Place the icing sugar into a bowl and add enough vanilla and dairy-free milk to form a thick paste.

Step 2- Spread some of the thick glaze over each cooled poptart and top with crumbled cookies.
You could even use sprinkles (just make sure they are vegan).


Store in a sealed container and enjoy within a few days of making.

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Holly Jade 
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5 comments

  1. Now THIS is what I call breakfast! And snack. And dessert. Actually, I could definitely just eat these all day long. They look SO good!

    ReplyDelete
  2. These look absolutely amazing! Yum, yum, yum!!

    ReplyDelete
  3. These pop tarts look AMAZING! The gluten free dough looks like it has the perfect texture and the filling... I can't even. Pinning to make these ASAP!

    ReplyDelete

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