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Raspberry Protein Pop Tarts Recipe

Raspberry Protein Pop Tarts Recipe
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★★★★★

5.2 from 14 reviews

Delicious and nutritious Raspberry Protein Pop Tarts made with almond flour, tapioca starch, and vanilla protein powder. These homemade pop tarts feature a natural raspberry chia seed jam filling and a light, protein-rich frosting, perfect for a wholesome breakfast or snack option.

Ingredients

Scale

For the Dough:

  • 3/4 cup Almond Flour
  • 3/4 cup Tapioca Starch
  • 1/4 cup Vanilla Protein Powder
  • 1 Tbsp Coconut Sugar
  • 1/2 cup Butter, Unsalted (vegan butter stick optional)
  • 1 whole Egg

For the Raspberry Jam Filling:

  • 1 cup Organic Raspberries
  • 2 Tbsp Water
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Collagen

For the Frosting:

  • 3/4 cup Powdered Monkfruit Sweetener
  • 2 Tbsp Raspberry Juice (fresh or strained from raspberries)

Instructions

  1. Prepare the Dough: In a food processor, combine almond flour, tapioca starch, vanilla protein powder, coconut sugar, and unsalted butter. Pulse until the mixture resembles coarse crumbs. Add the whole egg and process again until a dough forms. Wrap the dough in plastic wrap, shape into a disc, and refrigerate for at least 30 minutes to firm up.
  2. Make the Raspberry Jam: In a small saucepan, warm the organic raspberries and water over medium heat until the berries soften and can be easily mashed. Remove from heat, stir in chia seeds, then add collagen powder and mix well. Set aside or refrigerate until ready to use. The chia seeds will help the jam thicken as it cools.
  3. Roll Out the Dough: Place a sheet of parchment paper on your workspace and lightly sprinkle with tapioca flour. Put the chilled dough on top, then cover with another sheet of parchment paper. Roll the dough into a rectangle about 1/8 inch thick. Use a pizza cutter to trim the edges to a straight rectangle, then cut into 10 equal rectangles.
  4. Assemble the Pop Tarts: Transfer the parchment paper with dough rectangles onto a baking sheet. Spoon dollops of the chia raspberry jam onto the center of five rectangles. Place the remaining five dough rectangles on top, pressing edges together and sealing them with a fork. Poke a few small holes on the tops to allow steam to escape during baking.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the assembled pop tarts for 20 minutes or until lightly golden and cooked through. Remove from the oven and let them cool completely on a wire rack.
  6. Prepare the Frosting: Strain fresh or frozen raspberries over a fine mesh sieve to collect the raspberry juice. In a small bowl, mix the powdered monkfruit sweetener with raspberry juice until the consistency is smooth and spreadable. Add more juice or a splash of milk (dairy or plant-based) to thin if needed.
  7. Frost and Serve: Spread the raspberry frosting evenly over the cooled pop tarts and enjoy immediately, or store in an airtight container for later.

Notes

  • You can substitute vegan butter to make these pop tarts fully vegan, but they will not be classified as vegan due to the egg unless replaced.
  • The collagen in the jam adds extra protein; if you prefer to keep it vegan, omit collagen or use a vegan collagen alternative.
  • Store pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Raspberry juice for frosting is made by straining fresh or frozen raspberries using a fine mesh strainer.
  • Allow pop tarts to cool completely before frosting to prevent the frosting from melting.

Nutrition

Keywords: Raspberry Protein Pop Tarts, Protein Breakfast, Healthy Pop Tarts, Gluten Free Pop Tarts, Almond Flour Recipes, Homemade Pop Tarts

Find it online: https://platedandproud.com/raspberry-protein-pop-tarts-recipe/