Vegan & Gluten-free Blueberry Pop Tart Squares

These are a fun fruity version of my pop tart squares! You all love the brown sugar cinnamon pop tart squares, strawberry pop tart squares, and the s'mores pop tart squares that I simply had to make the next highly requested flavor - blueberry. These are fairly simple to make while also being vegan, gluten-free, and dairy free! These do use refined sugar, but they are a sweet treat and I believe in everything in moderation as long as your body can tolerate it. Highly recommend giving these a try!

Ingredients

Here are the ingredients you'll need:

• coconut oil
• granulated & powdered sugar
• vanilla extract
• gluten-free flour
• blueberry jam

See recipe card for quantities.

Storage

Store in an airtight container for up to 5 days.

Vegan & Gluten-free Blueberry Pop Tart Squares

These blueberry pop tart squares are vegan, gluten-free, dairy-free, simple to make, and absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 12 squares

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the pastry dough:

• ¾ cup +1 ½ tablespoon softened coconut oil
• ½ cup granulated sugar
• ¾ cup powdered sugar can sub a powdered sugar substitute!
• 2 teaspoon vanilla extract
• 2 cup gluten-free flour I used King Arthur gluten-free flour
• 5-12 teaspoon water this will greatly depend on the gluten-free flour you use! Some require much more water than others.

For the filling:

• ¾ cup blueberry jam can use homemade or storebought!

For the icing:

• 1 cup powdered sugar
• 1 teaspoon blueberry jam
• water to thin

Method

 

1. Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
2. In a stand mixer, cream together the coconut oil and sugars until creamy. Add in the vanilla extract until well combined.
3. Mix in the flour. Add in your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan. The amount of water will vary depending on which gluten-free flour you use. Every gluten-free flour seems to need a slightly different amount of water!
4. Press half of the dough into the prepared pan.
5. Spread your blueberry jam evenly over top of the dough.
6. On a piece of parchment paper, press the remaining ½ of the dough into a flat square the same size as your pan. Flip this large piece of dough over top of the jam and peel away the parchment paper. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the jam filling.
7. Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
8. In a separate bowl, mix together the icing ingredients, adding water 1 teaspoon at a time until you have a consistency you like. Spread the icing over the cooled squares and allow to harden before slicing and enjoying!