Raspberry Pop Tarts with Beetroot


Recipe Creator: @the_bananadiaries

You’ll only need a few things for the pie dough part of the vegan pop tarts:

  • Cassava flour

  • Arrowroot Powder

  • Chilled water

  • Cubed vegan butter

  • Coconut sugar / Coconut Palm sugar

  • Vanilla extract

Then the raspberry filling is even simpler:

  • Raspberries

  • Water

  • Arrowroot powder: if you haven’t used arrowroot powder before, you can read more here, or swap in cornstarch! It just won’t be Paleo, but no need to fret if you’re not following a strict label!

  • BareOrganics Beet Root Powder: this makes it extra pink

Finally, we’ll finish these beautifully pink vegan berry pop tarts with a beet pink frosting! This two-ingredient frosting consists of only coconut butter and beet root powder!


Now, I know that making homemade pop tarts seems intimidating at first, but I promise you, it’s not!

All you need is a little patience, a ruler, and a rolling pin really.

We’ll start by making the filling, then move onto getting your pie dough prepped for the actual vegan pop tarts, putting it all together, and then topping it with that beautiful beet pink frosting.

Making the homemade pop tart filling

It’s easiest to prepare the filling and toppings first, as this saves you time while you’re making the pie dough to your Paleo pop tarts! 

For the filling, bring the fresh raspberries to a boil with 1-2 tbsp of water in a small pot.

Reduce the heat and let the raspberries cook for 5 minutes, or until soft. Use a fork to mash the raspberries until it’s a jam, then sift in the arrowroot powder and BareOrganics Beet Root Powder. 

Pour the jam into an airtight container or bowl and refrigerate while you make the pie dough!

Making the Paleo pop tart crust

The crust of these Paleo vegan pop tarts is actually simpler than it looks! All it takes is patience, a ruler and a rolling pin!

  • We’ll start by whisking together the cassava flour, arrowroot powder, and coconut sugar. Then add in the chopped vegan butter and cut the butter into the flour.

  • The dough should be fairly clumpy, but still a decent amount of flour left over. Then add in the chilled water to the dough, along with the vanilla and mix it with a spoon until it forms a large dough ball like below.

  • Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.

  • Once chilled, lightly flour a piece of parchment paper and place the disk in the middle. Flour the dough and a rolling pin, then roll the dough out to be a large rectangle, more than 12″ by 9″.

  • Measure out a rectangle that is 12 inches by 9 inches. Along the 12 inch side, make marks for every 3 inches of dough to slice, and along the 9 inch side, make one mark in the middle (4.5 inches up), then slice the dough to create 8 rectangles. You’ll have enough dough for at least 1 more Paleo pop tart so you can do the same process of rolling out the dough until you have 6 inches in length and 4.5 inches in width.

  • Use a spatula to place the pie dough rectangles on a baking sheet lined with parchment paper, and place the pop tarts into the fridge for 2 minutes.

Putting together homemade pop tarts

When your pie crust has been refrigerated for a few minutes, remove them from the fridge and brush a little melted vegan butter on 5 of the 10 rectangles. These pop tart crusts will hold the filling.

Next, place a dollop (about 1-2 tablespoons worth of raspberry beet jam) into the middle of the pop tart, and using a spatula, gently place an unbuttered rectangle on top of the jam. Repeat for all of the pop tarts!

  • Then brush a little vegan butter on top of each of the vegan pop tarts, and using the back of a fork or your fingers, seal off the sides of the pop tarts. It’s okay if a little jam comes out the edges! Just wipe it off and make sure both ends are sealed together

  • And now we bake them! Place the vegan pop tarts into the oven and allow them to bake for 25-27 minutes, or until golden brown, then remove from the oven to let cool while you prepare your beet pink frosting!

Topping these vegan berry pop tarts:

When you’re ready to ice the pop tarts, simply melt the coconut butter in a microwave safe bowl, stir in 1 tablespoon of the BareOrganics Beet Root Powder, and that’s it!

Drizzle a little icing onto each of the raspberry pop tarts and sprinkle with some rainbow sprinkles if that suits your fancy!

Can I freeze these vegan pop tarts?

Absolutely! Once they’re baked, hold off on frosting them and instead, place them in an airtight sealed container in the freezer for up to 2 months.

When ready to defrost, you can place them in a toaster oven for 3-5 minutes, then drizzle the icing on top!

Recipe includes: