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Pop Tarts

Super sweet, hearty, plant based, no-bake pop tarts!
Prep Time1 hour 5 minutes
Dehydrating Time8 hours
Total Time9 hours 30 minutes
Course: Breakfast, Dessert
Keyword: almond flour, buckwheat groats, cashew, dried fruit, flax seed, macadamia nuts
Servings: 6 pastries

Equipment

  • 1 Dehydrator
  • 1 food processor
  • 1 Small Blender; nutri-bullet, single serve Ninja

Ingredients

Pastry Dough

  • 2 cups buckwheat groats soaked and sprouted
  • 1 cup almond flour
  • 1 cup macadamia nuts or walnuts
  • 1/4 cup ground flaxseed
  • 1/4 cup coconut palm sugar
  • 1/4 cup non-dairy milk
  • 2 tbsp coconut nectar or agave nectar, honey
  • 1 tsp salt

Strawberry or Blueberry Filling

  • 1 cup dried strawberries or blueberries
  • 1/2 cup water
  • 1 tbsp coconut nectar or agave nectar, honey

or Cinnamon Sugar Filling

  • 1 cup dates
  • 1/2 cup water
  • 2 tbsp cinnamon

Frosting

  • 1 cup cashews soaked 2 hrs
  • 1/4 cup macadamia nuts or walnuts
  • 1/4 –1/2 cup water
  • 1/4 cup coconut nectar or agave nectar, honey
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla

Instructions

Sprout the Buckwheat (start 1–2 days ahead)

  • Soak buckwheat groats in a large bowl with plenty of water for 4–8 hours.
  • Rinse and drain every 4–8 hours for 1–2 days, until small tails appear.
  • Rinse well before use to remove the slimy coating.

Make the Dough

  • Blend macadamia nuts into a paste in a food processor (about 2 minutes). Scrape down sides as needed.
  • Add buckwheat groats and blend into a thick paste.
  • Transfer to a mixing bowl. Add almond flour, flax, coconut sugar, milk, agave, and salt. Mix well.

Roll and Shape the Dough

  • Roll out 1/4 cup dough between two sheets of plastic wrap, about 1/4” thick.
  • Trim edges to form a rectangle, then cut in half.
  • Spoon filling onto one side, leaving a 1/2” border.
  • Use the plastic wrap to fold the top half over the filling.
  • Press edges with a fork to seal.
  • Carefully flip onto a dehydrator sheet.

Dehydrate

  • Dehydrate at 165°F for 1–2 hours, then reduce to 115°F and continue for 8–12 hours, or until crisp outside and soft inside.

Make the Filling

  • Blend filling ingredients in a food processor until smooth (about 15 seconds).

Make the Frosting

  • Blend macadamia nuts or walnuts into a paste.
  • Blend cashews with water until creamy.
  • Combine with macadamia paste, then add honey, salt, and vanilla. Blend until smooth and fluffy.

Frost & Enjoy

  • Once pastries are fully dehydrated, frost as desired. Store in a sealed container in the fridge for up to 2 weeks. Reheat in the dehydrator before serving for a warm treat.

Notes

Notes:

  • If you're short on time, you can soak the buckwheat groats for 2–8 hours and rinse thoroughly before use.
  • I prefer to sprout mine, mostly to remove the gooey coating that forms when soaking. Sprouting also enhances digestion and nutrient absorption.
  • The more you rinse and allow the groats to sprout, the less mucilage (slime) remains. Just be sure not to let the sprouts grow too long—they’ll start to taste like salad sprouts.
  • Buckwheat groats are actually seeds (often called berries) and are naturally gluten-free.
  • I tested baking one pastry in the oven at the lowest temperature, but it turned out soggy due to lack of airflow. A dehydrator works best for that perfect crispness.
  • Store the finished pastries in a sealed container or  bag in the refrigerator for 3-4 days.
  • Before serving, reheat in the dehydrator at 165°F for about 30 minutes, or until warmed through.
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