Breakfast has never been more fun! These vegan toaster pastries are easy to make from scratch and filled with chocolate hazelnut cream. They're so fun for little ones to help with! The pastry has a flaky, sweet, buttery flavor and the filling is absolutely dreamy!
These vegan and gluten-free toaster pastries are meant for everyone to enjoy no matter their allergies or dietary preferences. I also love that these are delicious on the go... just grab and enjoy!
It really is the perfect breakfast or brunch treat. And as you can see from these pictures, my children are IN LOVE with them. It just might be their new favorite thing that I make!
I make both the pastry dough and the chocolate-hazelnut spread from scratch. This is so much easier than it might sound, and I'm able to find all of my ingredients at Sprouts. I love shopping at Sprouts because I can get great deals in their bulk bins, which lets me stock up on frequently-used items or grab just a small amount of a specialty ingredient. They also carry so many organic, vegan, and allergy-friendly brands that I use and love!
Toaster Pastries From Scratch
A while ago I set out to make a healthier version of raspberry Pop Tarts we all grew up loving. My goal was to have my version taste incredible while being refined sugar-free, butter-free, gluten-free and vegan. Good news: I nailed it, and now these are an Eating by Elaine crowd favorite!
I used the same concept when creating this chocolate-filled version here!
How to Make Vegan Toaster Pastries at Home
Making a homemade pastry like this may seem intimidating, but I promise you it is simple and doesn't require any fancy equipment. Everything for the dough goes into the food processor. Then, chill the dough and flatten it in between sheets of parchment paper until it is ¼ inch thick. I use a knife to cut it into rectangles.
Top half of the rectangles with your homemade vegan chocolate hazelnut filling and then make a sandwich with the other crust half. Crimp the edges with a fork and bake them for 15 minutes!
I like to double the batch and make these for quick breakfasts for the kids. They are perfect for on-the-go and they make for a great after school-snack option too. I find one pop tart to be quite filling so sometimes my kids split one if it is close to dinnertime.
Vegan Toaster Pastries (Gluten-Free)
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Breakfast has never been more fun! These vegan toaster pastries are easy to make from scratch and filled with chocolate hazelnut cream. They're so fun for little ones to help with! The pastry has a flaky, buttery flavor and the filling is absolutely dreamy!
Ingredients
The Pastries:
- 1 "flax egg" (1 tablespoon ground flaxseed + 2 tablespoons warm filtered water)
- 1 ¾ cup blanched super fine almond flour
- ½ cup tapioca flour (also known as tapioca starch)
- 2 tablespoons arrowroot starch
- ⅛ teaspoon fine salt
- ¼ cup vegan, soy-free butter, solid (or sub coconut oil)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
The Center Filling:
- 4-6 teaspoons healthy homemade chocolate hazelnut spread
Garnishes:
- 3-4 tablespoons coconut butter, melted, or this easy vanilla blender icing
- vegan, refined sugar-free dark chocolate shavings
Instructions
- Make your flax egg. Whisk together the ground flaxseeds and water. Let sit for at least five minutes before adding into recipe.
- To a food processor add the almond flour, tapioca flour, arrowroot starch, and salt. Process for a couple seconds until all dry ingredients are evenly distributed. Add the wet ingredients to the food processor (coconut oil, maple syrup, vanilla extract, almond extract and flax egg). Process until all ingredients are well incorporated. Scrape down the sides if needed and process again. A ball of dough should form.
- Place the dough on parchment paper in the refrigerator for an hour or longer if possible. The longer you allow it to chill the easier it will be to work with.
- When you are ready to bake the toaster pastries preheat the oven to 325 degrees Fahrenheit.
- Place the dough on a rimmed half sheet pan lined with parchment paper or a silicone baking mat. Place a sheet of parchment paper on top and use a rolling pin or glass to roll out the dough until it is ¼ inch thick. Form it into the shape of a large rectangle. Even out the sides and roll again if needed. Cut the dough into eight even rectangles.
- Add a heaping teaspoon of the chocolate hazelnut spread to four of the eight rectangles. Gently place the empty rectangles on top of the spread to form a sandwich. If the dough starts to fall apart you probably didn't chill it for long enough. If this happens you can stick the entire pan back into the fridge or even the freezer for a quick chill. This will make it easier to work with.
- Use a wet fork to crimp the edges of each of the rectangular sandwiches. If the fork starts to stick to the dough wet it again. Use a wet chopstick to poke ten evenly spaced tiny holes into the top of the toaster pastries. Slightly separate the toaster pastries from each other and make sure the edges are not touching each other.
- Optional: brush with melted butter (or melted coconut oil) and sprinkle with maple sugar (or coconut sugar).
- Bake for 15-17 minutes until golden brown around the top and edges.
- Allow the toaster pastries to fully cool. Then, garnish with a drizzle of vanilla icing (or melted coconut butter) and a sprinkle of shaved dark chocolate on top of each toaster pastry. Enjoy cold, room temperature, or warmed. I personally love them at room temperature best.
Equipment
Buy Now → rolling pin
13 x 9-inch rectangular baking dish
Buy Now →13 x 9-inch rectangular baking dish
Buy Now → Notes
Optional: Before baking the pop tarts you can lightly brush them with melted vegan butter (or coconut oil). This helps them get perfectly golden brown. I sometimes like to add a sprinkle of maple sugar or coconut sugar overtop too.
I prefer using vegan, soy-free butter over coconut oil. I have tested it both ways and the texture and flavor work better with the butter. I use Earth Balance soy-free, vegan buttery spread.
Other filling options: raspberry chia jam (refined sugar-free) or vegan cashew cinnamon vanilla spread
- Prep Time: 15
- Cook Time: 15
- Category: Brunch
- Method: Oven
This post is sponsored by Sprouts. All opinions are my own.
D.K. says
These look amazing 2 questions:
1) If I don't have arrowroot powder is there another option?
2) Can these beautiful frozen and warmed up in a toaster?
Thank you so much!
Elaine Gordon says
Thank you so much! I'm so glad they caught your eye 😊
Yes! You can swap the arrowroot powder for tapioca flour or cornstarch in equal amounts—both will work similarly to help bind and slightly thicken the dough.
Absolutely—these freeze beautifully! Just let them cool completely before freezing. When you're ready to enjoy, you can reheat them in the toaster (just keep an eye on them so they don’t over-brown) or warm them in the oven at 350°F until heated through.
Let me know if you try them! 💛