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!
With Mother’s Day right around the corner, I wanted to create a recipe that’s as fun for little ones to make as it is for moms, grandmas, aunts, and parent figures to eat. These Vegan Toaster Pastries are perfect to make and drop off to all your beloved people! Since it’s a plant-based recipe, these are easy 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 so they’re totally vegan and gluten-free! 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 the classic toaster pastry we all grew up loving. My goals were 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 Homemade Vegan Toaster Pastries are an Eating by Elaine crowd favorite! The crust is made of mostly almond flour and tapioca flour. I used a flax egg and arrowroot starch to help it bind together, and it’s sweetened with maple syrup. Instead of butter, I opted for coconut oil. I used this same concept when creating this chocolate-filled version with my vegan spread!
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 1/4 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 vegan toaster pastries 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.
How to Make Homemade Chocolate Hazelnut Spread
I filled these homemade Poptarts with my Healthy Homemade Nutella recipe. It has just five ingredients and needs a bit of oven time to toast the hazelnuts and then some food processor or blender time…and that’s it! I love that you can make this Nutella ahead of time and then have it on hand to fill your pastries (or to use as a dip with fruit…or eat with a spoon to satisfy a sweet tooth!).
All About Hazelnuts
Hazelnuts are rich in monounsaturated fat and an excellent source of vitamin E, copper, and magnesium in addition to fiber. Store your hazelnuts in a closed container in a cool, dry place for up to three months or refrigerate them up to six months. You can even freeze them for up to a year! This makes it super easy to always have hazelnuts on hand and make Healthy Homemade Chocolate Hazelnut Spread whenever you want. I buy them in bulk at Sprouts!
Vegan Icing for Toaster Pastries
Once the toaster pastries are cool I like to drizzle them with melted coconut butter on top. You could also make my Easy Vanilla Blender Icing and thin it out a bit for a sweeter icing drizzle that kids LOVE!
More Breakfast Recipes
Quick & Easy Mini Pancakes Cereal
Strawberry Heart Yogurt Parfaits
Vegan & Gluten-Free Chocolate Donuts
Blueberry Crumble Bars
Easy Granola (we make this 2/week usually!)
Salted Tahini Chocolate Date Smoothie
No-Churn Vegan Chocolate Banana Ice Cream
Creamy Vegan Mint Chocolate Smoothie
Easy Creamy Vegan Chocolate Oatmeal
Salted Tahini Date Chocolate Smoothie
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!
For the toaster pastries:
- “flax egg” ( ground flaxseed + warm filtered water)
- almond flour blanched super fine
- tapioca flour (also known as tapioca starch)
- arrowroot starch
- fine salt
- vegan, soy-free butter, solid (or sub coconut oil)
- maple syrup pure
- vanilla extract
- almond extract
- 4–6 teaspoons Healthy Homemade Chocolate Hazelnut Spread
- 3–4 tablespoons coconut butter, melted, or Easy Vanilla Blender Icing
- vegan, refined sugar-free dark chocolate shavings
- 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 1/4 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 Healthy Homemade 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. Store in an airtight container in the refrigerator for up to five days. Enjoy cold, room temperature, or warmed. I personally love them at room temperature best.
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.
- Category: brunch
- Method: oven
Keywords: nutella poptart
This post is sponsored by Sprouts. All opinions are my own.