Vegan Heart-Shaped Strawberry Pop Tarts

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This recipe was created by Orchids + Sweet Tea.

Servings: 6 Pop Tarts
Cook Time: 25
Prep Time: 15
Total Time: 40 minutes


These Vegan Heart-Shaped Strawberry Pop Tarts are the epitome of flaky, naturally sweet, and everything warm and loving, especially for Valentine’s Day. Complete homage to a classic childhood favorite, these pop tarts are packed with bold strawberry flavor and topped with a delicious strawberry glaze + fun vegan rainbow sprinkles. The perfect handheld treats for breakfast or as something sweet right after dinner. All dairy-free and vegan ingredients.



For the Crust:

1 cup Califia Farms Vanilla Almondmilk

1 Tablespoon apple cider vinegar

2 1/2 cups all-purpose flour 

Pinch of cinnamon

Pinch of sea salt

2 Tablespoons pure cane sugar 

1 cup vegan buttery sticks (cold + cubed) 



2 Tablespoons vegan butter, melted

1 cup strawberry preserve, vegan-friendly

1/2 teaspoon lemon juice


Strawberry Glaze:

2 Tablespoons Califia Farms Vanilla Almondmilk

2 1/2 cups organic powdered sugar

1-2 Tablespoons strawberry preserve, vegan-friendly



Vegan rainbow sprinkles



For the Crust:

In a measuring cup, add the almond milk and apple cider vinegar, stirring them together and set aside.

In a large bowl, add the flour, cinnamon, salt, and sugar, whisking them all together until combined.

Add the cubed vegan butter and using a pastry blender (or two forks), blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

Slowly pour the cold apple cider vinegar-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of milk at a time, until it’s moistened BUT not too wet!**

Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

In the meantime, make the Strawberry filling.


For the Filling:

In a small bowl, add the strawberry preserves and lemon juice together and stir together until combined. Set aside.




Preheat the oven to 350 degrees Fahrenheit and line a large rimmed baking sheets with parchment paper.

Once chilled, remove the dough from the refrigerator and place onto a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Using a heart-shaped cookie cutter, cut into medium heart shapes and repeat until all dough has been used.

On all heart-shaped cuts, lightly brush vegan butter to ensure that they close together best! On one cut side of dough, add 1 Tbsp of the strawberry filling and carefully cover it with another heart-shaped piece, gently pressing the edges down with your fingers. Using a fork, carefully “crimp” around the edges and place each assembled pop tart onto the baking sheet, about 1-inch apart.

Repeat until all pop tarts are made.

Gently puncture two sets of holes on the tops of each pop tart using a knife to ensure that they bake well and don’t explode from the pressure of the heat.

Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and slightly seep out.

Once done, remove from the oven and let them cool for about 10-15 minutes before transferring them onto a cooling rack to completely cool.


For Simple Strawberry Glaze:

In a medium bowl, whisk together the powdered sugar and almond milk until smooth. Add in the strawberry preserves and whisk again until smooth and glaze changes to a light pink color. For more thickness, add additional powdered sugar, 1 Tbsp at a time. If too thick, add almond milk, 1 Tbsp at a time.

Spoon 1-2 Tablespoons of glaze atop each pop tart and sprinkle with vegan sprinkles. Repeat until all pop tarts are topped. Let pop tarts sit for another 1-2 minutes so that glaze hardens a bit. Enjoy!