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