Raspberry Protein Pop Tarts Recipe
If you are looking for a delightful treat that combines wholesome ingredients with a burst of fruity flavor and a protein-packed punch, you are going to fall in love with these Raspberry Protein Pop Tarts. They’re not just any pastry; they strike the perfect balance between a flaky, buttery crust and a luscious, tangy raspberry filling, elevated with clean protein powders and natural sweeteners. This recipe is sure to satisfy your breakfast cravings or give your snack time a nutritious upgrade, making Raspberry Protein Pop Tarts an irresistible indulgence you’ll want to make over and over again.
Ingredients You’ll Need
Each ingredient in this Raspberry Protein Pop Tarts recipe plays a vital role in creating the perfect texture, flavor, and nutritional value. From almond flour providing a tender crumb to the fresh raspberries lending a vibrant color and natural tang, every component is simple yet essential.
- Almond Flour: Adds a rich, nutty flavor and tender texture to the crust while keeping it gluten-free.
- Tapioca Starch: Helps bind the dough and gives these pop tarts their light, slightly chewy bite.
- Vanilla Protein Powder: Boosts the protein content while adding a gentle sweetness and aroma.
- Coconut Sugar: Provides a natural, caramel-like sweetness that complements the raspberries.
- Butter (Unsalted): Delivers richness and flakiness to the pastry; vegan butter works equally well.
- Egg: Binds the dough ingredients together, giving structure and moisture.
- Raspberries (Organic): The star of the filling, offering tartness and vibrant color.
- Water: Used to gently warm and soften the raspberries for the jam.
- Chia Seeds: Act as a natural thickener for the jam, adding a lovely texture and nutrients.
- Collagen: Supports the jam’s consistency and adds protein for extra nourishment.
- Raspberry Juice: Enhances the flavor and helps create a luscious frosting glaze.
- Powdered Monkfruit Sweetener: A zero-calorie sweetener perfect for the frosting without overpowering the natural fruit flavor.
How to Make Raspberry Protein Pop Tarts
Step 1: Prepare the Dough
Start by pulsing the almond flour, tapioca starch, coconut sugar, and butter together in a food processor. You want to achieve a crumbly texture before adding the egg, which helps turn everything into a luscious dough. Once the egg is incorporated, pulse briefly until your dough forms a cohesive ball ready to chill.
Step 2: Chill the Dough
Wrap your dough disc tightly in plastic wrap and pop it in the refrigerator for at least 30 minutes. This step is crucial for firming up the dough so it’s easier to roll out later, offering a crisp but tender pastry in the final product.
Step 3: Make the Raspberry Chia Jam
While the dough chills, gently warm the raspberries and water on the stove until the berries are soft and easily mashed. Stir in chia seeds to thicken the mixture naturally, and then remove from heat and mix in the collagen. This jam is both flavorful and packed with protein, the perfect filling for your pop tarts.
Step 4: Roll Out and Cut the Dough
On a parchment-lined surface dusted with tapioca flour, roll out your dough between two sheets of parchment paper. Shape it into a neat rectangle, trimming off the edges with a pizza cutter to keep things tidy, then cut the dough into ten evenly sized rectangles.
Step 5: Assemble the Pop Tarts
Transfer the cut dough on parchment to a baking tray. Spoon a dollop of your raspberry chia jam onto the center of five dough rectangles. Top each with one of the remaining dough pieces, pressing and sealing edges firmly with a fork. Don’t forget to poke a few holes on top to allow steam to escape during baking.
Step 6: Bake and Cool
Bake at 350 degrees Fahrenheit for 20 minutes until golden and cooked through. Let the pop tarts cool completely on the tray so the filling sets perfectly before moving on to the final touch.
Step 7: Make the Raspberry Frosting
Strain fresh or frozen raspberries to extract vibrant juice, then whisk this juice with powdered monkfruit sweetener until you get a smooth, spreadable frosting. If necessary, thin it with a splash of milk or more juice for the ideal consistency.
Step 8: Frost and Enjoy
Spread your homemade frosting generously atop the cooled pop tarts. This adds a beautiful shine, extra raspberry punch, and a touch of sweetness that brings everything together beautifully. Now, grab one, take a bite, and savor all the goodness!
How to Serve Raspberry Protein Pop Tarts
Garnishes
To amp up presentation and flavor, sprinkle a few fresh raspberries or a dusting of powdered monkfruit sweetener over your pop tarts. A few micro herbs like mint leaves can also add a fresh contrast that brightens every bite.
Side Dishes
These pop tarts pair wonderfully with a creamy cup of your favorite plant-based yogurt or a splash of almond milk. For a truly energizing breakfast, serve alongside a smoothie bowl or a sprinkle of nuts for extra crunch.
Creative Ways to Present
Try serving the Raspberry Protein Pop Tarts cut into bite-sized pieces for a fun brunch platter or stack them with layers of fresh fruit and light whipped cream to make a stunning layered dessert. You can also drizzle extra raspberry frosting in pretty patterns for a bakery-worthy finish.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Protein Pop Tarts in an airtight container at room temperature for up to two days. This ensures the crust stays flaky and the filling remains fresh without drying out.
Freezing
If you’d love to make a batch ahead, these pop tarts freeze beautifully. Place them in a freezer-safe container separated by parchment paper and store for up to two months. Thaw overnight in the refrigerator before enjoying.
Reheating
Warm your pop tarts gently in a toaster oven or conventional oven at low heat to re-crisp the crust without melting the frosting. Avoid microwaving if you want to keep that delightful flaky texture intact.
FAQs
Can I use a different protein powder?
Absolutely! While vanilla protein powder works beautifully for these Raspberry Protein Pop Tarts, you can swap in your favorite flavor or brand, just be mindful of sweetness levels as some powders are already flavored.
Is it necessary to use collagen in the jam?
Collagen is great for improving the jam’s texture and adding protein, but if you prefer, you can omit it or use a plant-based gelatin substitute to achieve a similar effect.
Can I substitute the tapioca starch?
Tapioca starch is preferred for its light texture and binding ability. However, arrowroot powder or cornstarch can be used in equal quantities if tapioca isn’t available, though the texture might vary slightly.
Are these pop tarts suitable for a vegan diet?
By using vegan butter and replacing the egg with a flaxseed or chia egg substitute, you can make Raspberry Protein Pop Tarts vegan-friendly without sacrificing flavor or texture.
How long do these pop tarts stay fresh?
Raspberry Protein Pop Tarts are best enjoyed within two days when stored properly. Beyond that, they can be frozen to extend their shelf life while maintaining flavor and texture.
Final Thoughts
There’s something truly special about sharing a recipe that feels both indulgent and nourishing, and these Raspberry Protein Pop Tarts hit that mark beautifully. Whether you crave a wholesome breakfast or a nutritious sweet snack, these pop tarts offer an easy, delicious way to enjoy protein and fruit in a treat that feels like a little celebration. Give this recipe a shot and watch how quickly they become a staple in your kitchen!
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Raspberry Protein Pop Tarts Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 pop tarts 1x
- Diet: Gluten Free
Description
Delicious and nutritious Raspberry Protein Pop Tarts made with almond flour, tapioca starch, and vanilla protein powder, filled with homemade chia raspberry jam and topped with a luscious raspberry glaze. Perfect for a healthy breakfast or snack, these pop tarts are gluten-free, low in sugar, and packed with protein.
Ingredients
Dough
- 3/4 cup Almond Flour
- 3/4 cup Tapioca Starch
- 1/4 cup Vanilla Protein Powder
- 1 Tbsp Coconut Sugar
- 1/2 cup Unsalted Butter (or vegan butter stick)
- 1 whole Egg
Jam Filling
- 1 cup Organic Raspberries
- 2 Tbsp Water
- 2 Tbsp Chia Seeds
- 2 Tbsp Collagen
Glaze
- 3/4 cup Powdered Monkfruit Sweetener
- 2 Tbsp Fresh or Frozen Raspberry Juice (strained from raspberries)
- Optional: splash of milk (dairy or plant-based if needed for consistency)
Instructions
- Prepare the Dough: Process almond flour, tapioca starch, vanilla protein powder, coconut sugar, and butter together in a food processor until the mixture becomes crumbly. Then add the whole egg and process again until the dough forms a cohesive, doughy texture.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the Jam Filling: In a small saucepan, warm the raspberries and water over low heat until the raspberries are soft and easily mashed. Stir in the chia seeds, remove from heat, and then add the collagen powder, mixing thoroughly. Set aside or refrigerate until ready to use; the chia seeds will thicken the jam as it cools.
- Roll Out the Dough: Prepare a work surface by laying down parchment paper and sprinkling with tapioca flour. Place the chilled dough onto the parchment, cover with another piece of parchment paper, and roll out into a rectangle about 1/8-inch thick.
- Cut the Dough: Use a pizza cutter or sharp knife to trim the edges of the rolled dough to create straight sides. Cut the dough into 10 equal rectangles.
- Prepare for Baking: Transfer the parchment paper with the dough rectangles onto a baking sheet.
- Fill the Pop Tarts: Spoon dollops of the prepared chia raspberry jam into the center of 5 of the dough rectangles.
- Assemble the Pop Tarts: Cover the jam-filled rectangles with the remaining 5 dough rectangles. Seal the edges by pressing them together with a fork. Use the fork to poke a few holes on the top of each pop tart to allow steam to escape during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled pop tarts for 20 minutes or until they are lightly golden brown.
- Cool Completely: Remove from the oven and allow the pop tarts to cool thoroughly on a wire rack before adding the glaze.
- Prepare the Raspberry Glaze: Strain fresh or frozen raspberries through a fine mesh strainer to extract about 2 tablespoons of juice. Mix the juice with the powdered monkfruit sweetener until it becomes a smooth, frosting-like glaze. If the mixture is too thick, add a small splash of milk (dairy or plant-based) to adjust consistency.
- Glaze and Serve: Spread the raspberry glaze evenly over the cooled pop tarts and enjoy!
Notes
- Use vegan butter sticks if you prefer a dairy-free version; the dough texture will remain consistent.
- The collagen powder in the jam helps thicken it and adds protein.
- Raspberry juice for the glaze can be prepared fresh by straining raspberries or purchased as pure juice.
- Store pop tarts in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For added texture, consider sprinkling a few chia seeds on top of the glaze before it sets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 2g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Keywords: Raspberry Protein Pop Tarts, gluten-free pop tarts, protein breakfast, healthy snack, low sugar pastry
