Vegan Pop tart w/ Strawberry Chia Jam

Vegan Pop tart w/ Strawberry Chia Jam

Hi and welcome back to Ria Lives Well!


It feels like I haven’t posted onto RLW in a while. Except for the animal welfare petitions, a post that’s very important to me (Please sign and share! These are important causes that need awareness), there has been no activity for the past six days. That’s not too bad, but at the same time, nothing to be proud of.

Yikes Part 2!!!

So…Do you remember this V-day recipe I posted for strawberry chia jam? And do you remember that I mentioned a recipe was in store that included said strawberry chia jam?

Well after several weeks of putting it on the back-burner, I finally whipped up the intended recipe: vegan pop tarts!

I kind of feel like this recipe should be more extravagant, what with it taking so long to share–in the end, hopefully the warm buttery crust and sweet filling will make up for that.

A few recipe failures was the culprit that put these vegan pop tarts on hold, but I came up with a list of ingredients that finally turned it into a success. So, without further adieu:

Vegan Pop Tart w/ Strawberry Chia Jam:

Inspired by: Peas and Thank you


  • 1.5 cups ap flour
  • 2 teaspoons baking powder
  • 1/4 cup vegan butter
  • 1/3 cup agave
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 2 tablespoons pecan cookie mix (optional)

As soon as I added the agave to the flour, the smells put me in Natural Sweetener Heaven. There is such a place. Today, I went there.


Preheat oven to 325 deg. F.

  • In a food processor, mix flour, baking powder and butter.
  • Transfer to a bowl. Add agave, vanilla extract and optional pecan cookie mix.
  • Add enough water to create a smooth dough.
  • Divide dough in two. Roll out each section on a floured surface, forming two large rectangles.
  • Cut small rectangles in each larger rectangle (as many as you can).

  • Add  a small amount of of strawberry chia jam in the center of 8 rectangles. Drizzle on cinnamon-sugar (recipe below). Keep the filling more in the center, less on the sides. Below is a perfect example of what not to do, as it resulted in an explosion.

  • Carefully close each pop tart with the remaining rectangles.
  • Seal it.
  • Bake for 17-20 minutes.


  • 2 tablespoons brown sugar
  • 1 tablespoon cane sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter


  • Mix the melted butter with the sugars and cinnamon.

* I only yielded 6 pop tarts. Keep in mind, though, three of them were freaking gigantic.

Also, you may not use all of the strawberry jam and cinnamon sugar-so this is a perfect time to mention that they make great additions to oatmeal cereal.

I don’t hesitate in saying these were the best pop tarts I’ve ever had. They taste nothing like store bought pop tarts–rather than tasting nothing but sugar and processed flavors, I taste fresh strawberries with one bite, pure agave in other, pecans in a third, and natural sweetness that you won’t find from store bought.

My homemade answer to store bought crap

They also don’t share the same texture. The flour is softer, and the pop tart, in it’s entirety, leaves you more full and satisfied at the end. This way, you don’t have to overdo it and eat a dozen to satisfy your hunger. Just a couple of these pop tarts will suffice, along with a fruit salad and a refreshing glass of almond milk {sprinkled with cloves and cinnamon, of course}.

~Live Well!


2 thoughts on “Vegan Pop tart w/ Strawberry Chia Jam

  1. I’ve been vegan for 6 months now, and I haven’t really tried any pies or pie variants since. I followed your dough recipe by throwing it all in a vitamix and blending. (Not including the filling!) We used whole vanilla bean & Maple agave blend w/o the pecan cookie mix. We used cherry jelly in some (Polaner brand). Apple Butter (No sweetener added of any kind, amazing stuff Bayfield Apple Co. brand) & strawberry jelly in some (again, Polaner). & Strawberry jelly in the rest. We totaled 6 pop tarts with a little dough left over. Note, We have little luck getting dough to be square. So we trimmed the edges and left that dough out & put in the fridge to use tomorrow. Two exploded on us, but not too bad. They smell exactly like how I remember poptarts only a less sticky sugar gloop filling. YUM. Thanks for the recipe. Next time I’d love to see how whole wheat flour works.

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