Raspberry Protein Pop Tarts Recipe

If you have a soft spot for nostalgic treats but want to give them a wholesome twist, these Raspberry Protein Pop Tarts are about to become your new favorite. Imagine flaky, buttery pastry pockets filled with a vibrant, homemade chia jam bursting with fresh raspberry flavor, all enhanced with the goodness of protein powder and collagen. They’re not just a treat for your taste buds—they’re a little package of nutrition wrapped up in that irresistible pop tart charm. Whether you’re craving a special breakfast or a delightful snack, these pop tarts deliver both comfort and nourishment in every bite.

Ingredients You’ll Need

Putting together Raspberry Protein Pop Tarts is refreshingly simple, using clean ingredients that shine through in flavor and texture. Each one plays an important role—from the nutty almond flour creating a tender crust to the luscious raspberries making the filling pop with color and tang.

• Almond Flour: Provides a tender, slightly nutty base that’s naturally gluten-free.
• Tapioca Starch: Adds chewiness and helps bind the dough for that perfect flaky texture.
• Vanilla Protein Powder: Infuses a subtle sweetness and boosts the nutritional value.
• Coconut Sugar: A natural sweetener that balances the tartness with gentle caramel notes.
• Unsalted Butter: Gives richness and makes the crust beautifully flaky—vegan butter works wonderfully too!
• Egg: Acts as a binder to bring the dough together and contribute to structure.
• Organic Raspberries: The heart of the filling, fresh and vibrant with natural tartness.
• Water: Helps soften the berries while cooking them down to jam.
• Chia Seeds: Thicken the filling naturally and add a fun, crunchy texture.
• Collagen: A great protein boost that also helps thicken the jam with a silky finish.
• Raspberry Juice: Concentrated raspberry flavor perfect for dreamy frosting glaze.
• Powdered Monkfruit Sweetener: A low-calorie powdered sweetener that sweetens without overpowering.

How to Make Raspberry Protein Pop Tarts

Step 1: Prepare the Dough

Begin by combining the almond flour, tapioca starch, vanilla protein powder, and coconut sugar. Then, cut in your butter until the mixture resembles coarse crumbs. Adding the egg transforms this crumbly texture into a cohesive dough. Wrap your dough disc in plastic wrap and pop it in the fridge for at least 30 minutes to chill and firm up, making it easier to roll out later.

Step 2: Make the Raspberry Chia Jam

Warm your fresh raspberries and water gently on the stove until the berries are soft and easily muddled. Stir in the chia seeds right away—they’ll soak up moisture and thicken the jam naturally. Once off the heat, mix in the collagen for that added protein boost and silky texture, then let the jam cool or refrigerate it until you’re ready.

Step 3: Roll Out and Cut the Dough

On a parchment-paper-lined surface dusted with tapioca flour, place your dough disc and cover with another piece of parchment paper. Roll into a neat rectangle about 1/8 inch thick. Trim the edges with a pizza cutter for straight lines, then slice into ten equal rectangles. These will form the top and bottom layers of your pop tarts.

Step 4: Assemble the Pop Tarts

Transfer the dough squares on parchment to a baking sheet. Spoon a generous dollop of your chia jam into the center of five squares, taking care not to overfill. Top each filled square with one of the remaining dough squares, sealing edges firmly with a fork. Don’t forget to poke a few small holes in the top crust with the fork to let steam escape while baking.

Step 5: Bake and Cool

Bake your Raspberry Protein Pop Tarts in a preheated 350°F oven for about 20 minutes until golden and puffed. Let them cool completely before frosting to ensure that luscious raspberry glaze won’t melt away.

Step 6: Prepare the Raspberry Frosting

Press fresh or frozen raspberries through a fine mesh strainer to extract juice, stirring it together with powdered monkfruit sweetener until you get a smooth, frosting-like consistency. If needed, add a splash of milk or more raspberry juice to adjust thickness. Spread this vibrant glaze generously over each cooled pop tart.

How to Serve Raspberry Protein Pop Tarts

Garnishes

These pop tarts are stunning on their own, but a light dusting of powdered monkfruit or a few fresh raspberries on top can elevate their presentation and add an extra pop of flavor. For a decadent touch, a tiny drizzle of melted dark chocolate over the icing feels like a lovely surprise every time.

Side Dishes

Pair these pop tarts with a creamy cup of almond milk latte or a zesty citrus fruit salad to balance the sweet richness. They also make a delightful accompaniment to a dollop of coconut yogurt, which complements the raspberry jam beautifully.

Creative Ways to Present

For a brunch spread, arrange the Raspberry Protein Pop Tarts on a rustic wooden board surrounded by fresh berries and edible flowers. Alternatively, cut them into smaller bite-sized squares for a fun, shareable treat at your next gathering. Wrapping individually in wax paper makes them a perfect on-the-go snack.

Make Ahead and Storage

Storing Leftovers

These pop tarts keep nicely in an airtight container at room temperature for up to two days. If you prefer, refrigerate them for up to a week, though letting them come back to room temperature before eating helps the texture and flavor shine.

Freezing

Wrap each Raspberry Protein Pop Tart tightly in plastic wrap and store in a freezer-safe bag. They freeze beautifully for up to 3 months, preserving freshness and taste so you can enjoy a wholesome treat anytime you want.

Reheating

Reheat your pop tarts in a toaster oven or conventional oven at 325°F for about 8-10 minutes until warm and flaky. Avoid microwaving to maintain that satisfying crisp crust and prevent sogginess. If frozen, thaw them overnight in the fridge before warming.

FAQs

Can I use frozen raspberries for the jam?

Absolutely! Frozen raspberries work great and are perfect when fresh berries aren’t in season. Just thaw and drain excess liquid before cooking to avoid overly watery jam.

Is there a vegan option for these pop tarts?

You can swap the egg for a flax egg and use vegan butter to make these pop tarts vegan-friendly, though the collagen in the jam won’t be vegan—feel free to skip or replace it with a plant-based gel like agar powder.

What protein powder works best?

Vanilla-flavored whey or plant-based protein powders both work well here. Choose one with a mild flavor so it complements rather than overpowers the raspberries.

Can I make the dough ahead of time?

Yes! The dough can be made and refrigerated for up to 48 hours before rolling and baking. This actually gives the flours time to hydrate and improve texture.

How do I make the frosting less sweet?

Simply reduce the amount of powdered monkfruit sweetener and adjust with extra raspberry juice until it meets your taste preferences. You can also add a pinch of salt to balance the sweetness.

Final Thoughts

I can’t recommend these Raspberry Protein Pop Tarts enough if you’re craving that nostalgic comfort with a fresh, nourishing spin. Creating these filled pastries from scratch is truly rewarding, and each bite feels like a warm hug with a boost of protein. Take your time with the jam and frosting—it’s where the magic really shines. Trust me, these will quickly become a beloved recipe you’ll want to make again and again.

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