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Raspberry Protein Pop Tarts Recipe

Raspberry Protein Pop Tarts Recipe
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★★★★★

5.3 from 5 reviews

Delight in these Raspberry Protein Pop Tarts, a nutritious and delicious twist on the classic pastry. Made with almond flour, tapioca starch, and vanilla protein powder, these homemade pop tarts are filled with a chia seed raspberry jam and topped with a luscious raspberry glaze. Perfect as a wholesome breakfast or a satisfying snack, they combine rich flavors with high protein and gluten-free ingredients.

Ingredients

Scale

Dough

  • 3/4 cup Almond Flour
  • 3/4 cup Tapioca Starch
  • 1/4 cup Vanilla Protein Powder
  • 1 Tbsp Coconut Sugar
  • 1/2 cup Butter (Unsalted, Vegan butter stick works too)
  • 1 whole Egg

Filling

  • 1 cup Raspberries (Organic)
  • 2 Tbsp Water
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Collagen

Glaze

  • 3/4 cup Powdered Monkfruit Sweetener
  • 2 Tbsp Raspberry Juice (strained from fresh or frozen raspberries)

Instructions

  1. Make the dough: Process together the almond flour, tapioca starch, vanilla protein powder, coconut sugar, and butter in a food processor until the mixture resembles coarse crumbs. Add the whole egg and process again until the dough forms a cohesive ball.
  2. Chill the dough: Wrap the dough in plastic wrap, shape it into a disc, and refrigerate for at least 30 minutes to firm up.
  3. Prepare the jam: In a small saucepan, warm the raspberries and water over medium heat until the berries soften and can be easily mashed. Stir in chia seeds and continue cooking briefly. Remove from heat and mix in the collagen powder. Set aside and refrigerate until ready to use.
  4. Roll out the dough: On a sheet of parchment paper lightly sprinkled with tapioca flour, place the chilled dough. Cover with another parchment sheet and roll out into a large rectangle.
  5. Cut the dough: Use a pizza cutter to trim the edges for a straight rectangle, then cut the dough into 10 equal rectangles.
  6. Assemble pop tarts: Transfer the parchment with dough squares to a baking sheet. Spoon a dollop of chia jam onto the center of 5 rectangles.
  7. Seal and vent: Place the remaining 5 dough rectangles over the jam-filled ones. Press edges firmly with a fork to seal and poke a few holes on top of each to let steam escape during baking.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 20 minutes or until golden brown.
  9. Cool completely: Remove the pop tarts from the oven and allow them to cool fully on a wire rack.
  10. Prepare the glaze: Strain fresh or frozen raspberries through a fine mesh sieve to extract about 2 tablespoons of juice. Mix this juice with the powdered monkfruit sweetener until it forms a smooth frosting consistency. Add a splash of milk if the glaze is too thick.
  11. Glaze and serve: Spread the raspberry glaze evenly over the cooled pop tarts and enjoy your protein-packed treat!

Notes

  • You can substitute vegan butter to make this recipe dairy-free.
  • Using fresh raspberries will provide the best flavor, but frozen raspberries work well too.
  • For a thicker jam, allow chia seeds to soak longer.
  • The raspberry juice glaze can be adjusted in sweetness by adding more or less monkfruit sweetener.
  • Store pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: Raspberry Protein Pop Tarts, gluten-free pop tarts, protein breakfast, healthy snack, homemade pop tarts, chia seed jam, raspberry glaze

Find it online: https://thefoodrecipe.com/raspberry-protein-pop-tarts-recipe/