These homemade cinnamon-sugar Pop-arts are naturally sweetened using date paste and are so delicious! They’re also made with a coconut oil pie crust that’s flaky and perfect.
I’ve honestly never been a huge fan of packaged store-bought pop-tarts, but these Homemade Cinnamon Sugar Pop-Tarts are so much better than anything you’ll buy at the grocery store! They’re perfectly sweet with a delicious cinnamon flavor, and the vegan pie crust is flaky and delicious!
Why Your Body Will Love These Pop-Tarts
Health does not typically come to mind when we think of pop-tarts. However, dates and cinnamon have amazing health properties, and with few processed ingredients and naturally sweet dates, these pop-tarts are an indulgence you can feel good about.
Dates contain magnesium, potassium, and vitamin B6, which benefit the heart muscles and regulate blood pressure. Phenolic compounds fight damage caused by free radicals and protect against diseases, and vitamin K and calcium maintain strong bones. Dates also contain probiotics, which support our gut microbiome, and are low on the glycemic index.
Spices have been used for centuries both medicinally and to flavor foods. Cinnamon improves insulin sensitivity and reduces blood sugar levels. Polyphenols have antioxidant and anti-inflammatory properties, helping guard against chronic diseases like cancer and Alzheimer’s. Studies suggest that cinnamon may enhance cognitive function and memory, as well as regulate the appetite and tame our cravings.
Homemade Pop-Tart Recipe Ingredients
- Pie Crust Dough – I used my go-to Perfect Coconut Oil Pie Crust for this pop-tart recipe. Coconut oil pie crust keeps these pop-tarts vegan and creates a super flaky crust that is perfect for these pop-tarts. I don’t think anyone would know that it wasn’t made with butter! If you don’t want your pie crust to taste like coconut, just make sure to use refined coconut oil.
- Cinnamon Date Paste – The cinnamon date paste is what gives these pop-tarts their cinnamon sugar flavor. Date paste is great because it’s a completely natural sweetener with a texture very similar to what you would find in a regular pop-tart. I used my easy Date Paste recipe but added some ground cinnamon and a pinch of salt.
- Cinnamon Glaze – I could eat these pop-tarts without any glaze, but traditional pop-tarts have a glaze, so I had to add one! I made a simple cinnamon glaze using non-dairy milk, powdered sugar, and ground cinnamon.
How To Make Cinnamon Sugar Pop-Tarts
Homemade Pop-Tarts from scratch might sound a little intimidating, but they’re not that difficult to make!
- Start by making the cinnamon date paste. You will soak your dates in hot water for about 30 minutes and then add them to a food processor with cinnamon, a pinch of salt, and a little bit of the date-soaking water. Blend until you get a super smooth date paste, like the above photo. Set date paste aside.
- Now, make the pie dough. Add your flour, coconut oil, sugar, and salt to a food processor and turn on. Drizzle in a few teaspoons of ice-cold water until your dough forms a ball.
- Empty your pie dough out on a cutting board or other flat surface, and form it into a ball. I find that I can usually use my pie dough immediately after making it, but if it’s warm in the house or your coconut oil isn’t quite solid enough, you can refrigerate your dough until it’s usable.
- Put some flour down on a large, flat surface and roll out your pie dough with a rolling pin. You want the dough to be about 1/8-inch thick. You can always make it thinner or thicker; you may need to adjust the baking time.
- Use a pizza cutter or sharp knife to cut the pie dough into equal-sized rectangles. You can make them as large or as small as you like. Mine were about 2×3 inches. Spread a couple of tablespoons of cinnamon date paste on one piece of pie dough. You want to leave about 1/2 inch border around the whole piece of dough, but it’s OK if you get it close to the edges.
- Place a second piece of pie dough on top, press it down lightly, and then use a fork to press around the edges to seal the pop-tart. Place assembled pop-tarts in a preheated oven and bake until golden brown and cooked through.
- Make the glaze while the pop-tarts are cooling. Add the powdered sugar, milk, and cinnamon to a medium-sized bowl and mix until all the lumps are out and you have a silky glaze. Pour glaze over the cooled pop-tarts and let cool until it hardens.
Pop-Tart Recipe Frequently Asked Questions
- Can I use store-bought pie dough for this recipe? Sure! Just cut it into equal-sized rectangles, as the recipe states.
- Can I use a different filling other than cinnamon sugar? Yes, you can use any kind of filling you like.
- How should I store my homemade pop-tarts? I suggest storing them in an airtight container either on the counter at room temperature or in the refrigerator. They can also be frozen for about six months.
- How should I reheat my cinnamon sugar pop tarts? You can reheat them in the oven, microwave, or toaster. If reheating in the toaster, I do not recommend glazing them beforehand.
Have a question that I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
Looking For More Vegan Breakfast Recipes?
Breakfast Potatoes with Peppers and Onions
Homemade Cinnamon Sugar Pop-Tarts (Naturally Sweetened)
- Total Time: 1 hour 15 minutes
- Yield: 8-10 1x
- Diet: Vegan
Description
These homemade Cinnamon Sugar Pop-Tarts are filled with a cinnamon date paste and made with a coconut oil pie crust! They’re perfect for an exciting breakfast on the go!
Ingredients
Cinnamon Date Paste:
- 1 (12 oz) package medjool dates, pitted or with pits removed
- Water, 2-4 cups
- 1 teaspoon ground cinnamon
- 1 pinch sea salt
Coconut Oil Pie Crust:
- 3 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup room temperature coconut oil, use refined if you don’t want a coconut taste
- 6–8 tablespoons ice cold water
Cinnamon Glaze:
- 2 cups sifted powdered sugar
- 2–4 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Make the date paste: add the dates to a medium sized glass bowl and pour boiling water over them. Let sit for 20-30 minutes. Drain dates and reserve the soaking water. Add the dates, cinnamon and salt to a food processor, or blender, turn it on and then slowly pour in the reserved soaking water. You want the date paste consistency to be similar to hummus. Set cinnamon date paste aside.
- Make the pie dough: add flour, sugar, salt and coconut oil to a food processor and turn it on. Slowly drizzle in the ice water, a tablespoon at a time, until the dough forms a ball in the food processor. You will likely need 5-6 tablespoons of water. Form the dough into a ball and you can either use it right away or refrigerate it until ready to use.
- Sprinkle flour onto a large flat surface and use a rolling pin to roll to roll out your pie dough until it’s about 1/8th inch thick. Use a pizza cutter or sharp knife to cut the dough into equal sized rectangles, you want them about 2×3 inches, but you can really make them whatever size you want as long as they are equal sizes.
- Place half of the rectangles on a large baking sheet lined with parchment paper and then spoon about 2 tablespoons of the cinnamon date mixture into the middle of each pie dough. Spread the mixture out, but make sure to leave a small border around the edges. Place a second pie rectangle on top, press it down slightly, and then use a fork to seal the edges of the pop tart.
- Place pop-tarts in the oven and bake until golden brown and cooked through, 25-30 minutes. Remove pop-tarts from the oven and place on a cooling rack.
- Make the glaze: add powdered sugar, milk, vanilla and cinnamon to a small bowl and whisk until combined and there are no more lumps. Once pop-tarts have cooled, spoon the glaze over the top and sprinkle with a little extra cinnamon. Let sit until glaze has cooled and hardened.
Notes
See above in the post for information on storing and re-heating.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Breakfast, Vegan
- Method: Oven
- Cuisine: American
Could you make these with almond flour?
Hi Liz, I’m not quite sure almond flour would do the same thing, but if you are familiar baking with it you might be able to make it work!