Vegan Black Cherry Soda Pop-Tarts
Hello & Happy Wednesday!!
In recreating vegan cereal milk bars the other week incorporating some of the classic processed cereals we all enjoyed as kids (you can totally exchange these for healthier of options)
..I’ve been on a kick lately to further explore other old school faves, but of course adding a healthier homemade twist to them!
One of my favorites actually happened to be, … Pop-Tarts lol. (the Smore’s fan, today I don’t even like chocolate, awkward)
Since my days of eating Pop-Tarts (circa 2000?), they have probably evolved to offer flavors far beyond Strawberry, Blueberry, Cinnamon, Plain, and S’mores.. (I can’t believe I even know that)
…but I doubt they have a Black Cherry Soda option!
Since cherry season is in full bloom and I got to sample a plethora of Sweetleaf Stevia blends such as the Cola flavor.. the Black Cherry Cola Pop-Tart was born!!
If you would love to take a trip down memory lane and also enjoy a vegan recipe that’s easy peasy that can even be turned into a vegan ice cream flavor (think vegan black cherry pie ice cream)
I highly recommend testing this recipe!!
Love these recipes?!
- 2 cups flour (I used 1 cup whole wheat pastry, 1 cup unbleached all purpose)
- pinch of salt
- 2/3 cup cold earth balance butter
- 2-4 Tbsp ice cold water
- 1 cup black cherries
- 3 drops of Sweetleaf Stevia Drops
- 1 Tbsp raw sugar for topping
- Coconut oil as needed
- Preheat oven to 375 degrees F
- Prepare filling by taking pitted and chopped cherries small saucepan over medium heat. Cook for 5-8 minutes, add the Sweetleaf drops stir, then add the arrowroot (will help the excess liquid to form a gel) continue stirring cherries to mix any last bits of arrowroot and and further smash if needed. Add a few teaspoons of sugar to sweeten if if needed. Remove from heat, set aside to cool.
- To prepare crust, mix flour and salt in a large bowl, then cut in vegan butter with a fork or pastry cutter until well combined.
- Drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. Add a few Tbsp. of water as needed. (Dough should be moist enough to form into a ball, but not too sticky to knead. Add additional flour if dough is too wet.)
- Roll out onto a floured surface, and shape into a rectangle. I find it helpful to place a sheet of (When not in use, wrap dough with plastic wrap to keep the moisture)
- Cut into 12 equal squares and place about 1 Tbsp of filling onto the squares, leaving enough space to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. (I use coconut oil to seal the edges and smooth out potential cracks. Top the squares with their matching halves and then seal lightly with a fork.
- Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar and bake for 20-25 minutes, or until golden brown.
- Let cool for a few minutes, then top with glaze if desired. Not necessary, but recommended for sweeter pop tarts.