Vegan Melting Snowman Pop Tarts are super cute! Whether you’re in need of yummy treats to bake for a Christmas party or something easy and extra delicious for a cosy festive movie night, these treats are perfect! They are super easy to make, with a homemade buttery pastry, Biscoff filling decorated with a vanilla icing and marshmallows. Everyone will love these pop tarts!
Vegan Melting snowman pop tarts
Have you seen anything cuter than mini snowmen, melting on pastry? I think not! I am so excited to share this recipe with you. They’re the most ideal treat to make this Christmas, perfect for kids and the whole family to get involved with making and decorating.
Listed below are the full ingredients you’ll need in order to make these delicious pop tarts.
Plain flour – As we don’t need the pastry to rise, plain flour is perfect! For a gluten-free option, you can use gluten-free flour.
Sugar – Granulated sugar, golden caster or plain white sugar will be great!
Dairy-free butter – Cold butter directly from the fridge helps to create the perfect, buttery pastry.
Ice water – Water in a bowl with some ice-cubes.
Berry Jam – You can use Biscoff spread or vegan Nutella for the filling as an alternative to jam.
Icing sugar – Powdered sugar helps to make a sweet icing.
Dairy-free milk – Almond, Oat, Soya, Cashew etc… any dairy-free milk will work great.
Vanilla extract – A splash of Vanilla adds a delicious flavour to the icing. You can even use vanilla seeds from a vanilla pod.
Black and orange food gel – Make sure to use a food gel as opposed to a food colouring. Food gel is thick and more pigmented, meaning you’ll only need a small dot. This will pigment the icing without changing the consistency. I use this exact vegan food gel.
Vegan marshmallows – You’ll want to use the large marshmallows for this recipe. I use Dandies, linked them here.
How to make a melting snowman pop tarts
Pastry : First step is to prep the homemade pastry. Thankfully, it’s super easy to make! Mix the flour, sugar, ice water and butter together until a dough forms, wrap in grease proof paper and chill for 30 minutes. Roll out the pastry in-between 2 sheets of grease proof paper, and cut out rectangles and place onto a lined baking tray.
Jam filling : Add a teaspoon or two into the middle of half of the rectangle shapes, then brush some milk around the edges. Place another rectangle shape on top and press down, and crimp the edges with a fork. This seals in the filling. Brush the top of the pastries with some dairy-free milk then bake for around 20-25 minutes or until golden in colour. Remove from the oven and allow to cool fully before decorating.
Decoration and icing
Decoration and icing : Mix icing sugar, vanilla and milk together to glaze, similar consistency to tooth paste. Drizzle icing over the pop tart give the illusion of a ‘melting snowman’ then place on a snowman marshmallow. Colour some of the icing with black, orange and brown then pipe on the eyes, nose and arms. Allow to dry at room temperature.
Looking for more Christmas bakes? Check these out:
Easy, quick and simple Vegan Melting Snowman Pop Tarts with a berry jam filling and marshmallow snowman.
Ingredients for the pastry
240g of plain flour
2 tablespoons of sugar
220g of dairy-free block butter (cold and cut into small cubes)
Ice-water (see method)
1 jar of vegan friendly strawberry jam
Ingredients for the icing and decorations
Large vegan marshmallows
200g of icing sugar
Orange food gel
Black food gel
In a medium sized mixing bowl, sift together the flour and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
Preheat oven to 170°C fan and line 2 baking trays with grease proof paper.
Lay a sheet of grease proof paper on your worktop and dust with some flour.
Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Cut the pastry into rectangles (approximately 3×5 inch) then place on the lined trays. You can keep re-rolling the excess dough to use it all up.
Spoon a teaspoon or two of berry jam on to half of the rectangles and gently spread it out. Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
Place another pastry rectangle shape over the jam. Using your finger, press down the edges of the pastry to stick them together to create a parcel, then press together with a fork to seal.
Brush the tops of the pop tarts with some dairy-free milk. Bake in the middle of the oven for 20-25 minutes, or until the pop tarts are golden brown.
Once baked, remove from the oven and allow to cool before glazing and decorating.
Method (icing and decoration)
Sift the icing sugar into a mixing bowl. Add in a teaspoon of milk in at a time, mixing in-between until the icing is like ‘tooth paste consistency’. You want it thin enough to drizzle over the pop tarts, but thick enough it wont all drip off and become super sheer.
Separate some of the icing into 3 separate bowls. You’ll only need a tiny but of each colour, so keep the larger amount of icing plain white. Colour one bowl with orange food gel for the carrot nose, the second bowl back for the eyes and buttons and the last bowl with brown for the stick arms.
Transfer the coloured icings into separate piping bags with the tip snipped off only very small.
On a large marshmallow, pipe two black dots for the eyes, then 5 smaller black dots for the mouth. Pipe a orange carrot in the middle for the nose. Allow to dry at room temperature for 10 minutes.
Drizzle white icing over the pop tart, then stick on the marshmallow. Allow to dry.
Once the white icing has dried, pipe 2 stick arms and the buttons. (as seen in the photos).
Allow the icing to dry then serve.
To store; Keep stored in the fridge in a sealed container. Allow to come to room temperature for 15 minutes before serving. Best enjoyed within 3 days of making.
Prep Time:10 minutes
Cook Time:20-25 minutes
Category:Tarts and pies
Keywords: christmas baking, snowman pop tarts, pop tarts, vegan pop tarts