Vegan, quick & easy.
A flakey and crumbly pastry, filled with Biscoff and chocolate chips, topped with even more Biscoff and chocolate chips. Have I died and gone to heaven?
Homemade pop tarts have fastly become one of my favourite treats to make.
I bring to you the ultimate dessert for a Biscoff lover, Biscoff pop tarts.
Biscoff is liquid gold in my eyes. It’s a cookie spread which is accidentally vegan and ‘out of this world’ delicious. I’m sure most vegetarians & vegans are over the moon to hear Biscoff is suitable for vegans- YAY!
Preparation- 10 minutes
Baking time- 8-10 minutes
– 1 sheet of gluten-free puff pastry (I use JusRol)
-Dairy-free chocolate chips
-Dairy-free milk (I use unsweetened almond milk)
Step 1- Preheat your oven to 180 degrees c and line a baking tray with greaseproof paper.
Step 2- Unroll your puff pastry sheet and cut into equal squares, 3 x 4 inch.
Step 3- Add a teaspoon of Biscoff spread and a few chocolate chips into the centre of half of the squares.
Lay the remaining squares over the filling and seal the edges by crimping the edges of the pastries with a fork.
Repeat for all 6 pastries.
Step 4- Brush some dairy-free milk on the top of the pastries.
Step 5- Place the pastries onto the lined baking tray, place in the middle of the preheated oven and bake for approximately 8-10 minutes or until golden in colour.
Step 6- Once the pop-tarts come out of the oven, drizzle some more Biscoff spread over the top and add with a few chocolate chips (optional).
Best enjoyed fresh & warm, day of making.
Store in a sealed container in the fridge and best eaten within a few days.
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