These Paleo Vegan Strawberry Pop Tart Bars are easy to make, have a fresh fruit filling and a fun frosting. They are gluten free, dairy free and naturally sweetened.
I was never a huge fan of Pop Tarts when I was younger mainly because they were so dry, which is the exact opposite of these bars. These are so doughy and fresh- not dry at all.
Shortbread Base
This shortbread recipe is my tried and true go-to that is melt in your mouth good and sweetened just right. Half is pressed into the pan, then the jam goes on top, and the remaining shortbread goes on top of that. Don't worry if it's not perfect, it will be frosted so little cracks are okay. I love how easy this shortbread is to whip up and I think you will too.
Strawberry Jam
This layer is easy, store bought strawberry jam. I do like to use a natural one that doesn't have added sugar. Of course you can make your own here too if you prefer. If you need to keep these vegan, make sure pectin is used instead of gelatin as a thickener.
Paleo Frosting
The frosting is what I use for most of my desserts, a mix of coconut butter (or manna), maple syrup and a little water to thin it out. It’s sweet and just makes the best topping. Top with some naturally dyed sprinkles if desired- they are fun but not strict paleo since they contain a small amount of sugar.
I know you will love these paleo vegan strawberry pop tart bars because they are nostalgic, simple to make, and so delicious! Here are some more berry desserts to try:
- Paleo Vegan Strawberry Crumb Bars
- Vegan Paleo Blueberry Pie Bars
- Paleo Strawberry Marshmallows
- Vegan Paleo Blueberry Cheesecake
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Paleo Vegan Strawberry Pop Tart Bars
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Fillings
- ½ cup plus 2 tablespoon strawberry jam
Glaze
- 5 tablespoons coconut butter
- 2 tablespoons maple syrup
- Pinch salt
- 3-4 tablespoons water
- natural sprinkles (optional)
Instructions
- Preheat oven to 325° and line a 9 inch square pan with parchment paper. Set aside.
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press ½ of the mixture into the bottom of the pan and top with the strawberry jam, spreading evenly. Top with remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 30-33 minutes, until golden brown around the edges.
- Make the frosting. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Pour it over the bars and top with the sprinkles.
- Store covered in the fridge for up to 10 days.
Nutrition Information
Nic says
Terrific recipe! Made it with fresh strawberry jam (add chopped strawberries, one lemon and maple syrup into a pan and boil until thick).
I wanted to share a trick that worked for the top crust. I mashed the top crust dough onto a ziplock bag into the shape of a square and flipped it on top of the jam covered bottom. It worked!
Highlight recommend making these bars
Jessica DeMay says
Thank you for making them and I love the idea of fresh jam. And thanks for the tip for the top layer- I'll have to try it!
Marita Locklear says
So how many servings? Nutritional information is helpful but only if you know serving size or total number of servings.
Jessica DeMay says
Hi Marita- it shows at the top of the recipe card that this makes 16 servings. Hope that helps!
Kim says
I tried this recipe today, followed it exactly... but the dough would not firm up in the oven. I cooked for an extra 10 minutes before I finally decided I shouldn't over-do it. It didn't get brown on top or around the edges at all. Did you experience this?
Jessica DeMay says
Hi Kim- I'm so sorry about that. Every oven is different but it should definitely firm up especially with an extra 10 minutes. How did they ultimately turn out? I hope they were still enjoyed. I would say keep them in until the edges are brown next time.
Jessica DeMay says
Hi Kim- I just realized I got the time off in the instructions- it's supposed to be 30-33 minutes. I'm so sorry about that and hope you try them again!
Cheryl Roberson says
Can you substitute the almond flour? We are gluten free and nut free
Jessica DeMay says
You could try a gluten free flour mix in place of the almond flour. I think that's your best bet.