These little boo berry ghost pop tarts are perfect for spooky season, AND they taste like real pop tarts! This is my tried and true pop tart dough recipe filled with an easy blueberry and raspberry jam. Secretly made with no refined sugar, no gluten and can easily be made vegan and paleo!
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WHY YOU WILL LOVE BOO-BERRY GHOST POP TARTS
So cute and perfect for spooky season.
Easy to make, with fail proof dough and easy homemade blueberry raspberry jam.
Healthier than the real pop tarts, but still taste the same with the same texture!
Easy to digest and low FODMAP friendly for those with sensitive digestions.
Everyone loves these pop tarts, they're always a hit at parties or at home.
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INGREDIENTS IN GLUTEN FREE BERRY POP TARTS
Dairy Free Butter
Sea Salt
Egg or Flax Egg or Chia Egg
Raspberries
Blueberries
Maple Syrup
Powdered Monkfruit or Powdered Sugar
Dairy Free Milk
Vanilla Extract
SUBSTITUTIONS AND SWAPS
1. You may swap out the blueberries for raspberries, blackberries or strawberries. Fresh or frozen will work the same.
2. Coconut sugar used in the dough may be swapped for any other granulated sugar or sweetener.
3. The chia egg is made by combining 1 tbsp of chia seeds to 3 tbsp of warm water. Flax eggs would work well here too, with ground flax. Or a real egg.
4. I used Miyoko’s dairy free butter in the dough, but any non-dairy stick butter will work, or real grass fed butter. Must be cold.
5. Tapioca starch may be swapped for arrowroot starch. Tapioca flour is the same as tapioca starch.
6. I do not suggest swapping out the almond flour, it has the perfect moisture for the dough and no other flours have been tested.
THESE BOO BERRY POP TARTS ARE VEGAN, LOW FODMAP, GLUTEN FREE AND PALEO
AND you would honestly never know. These taste true to a healthier version of the OG Wild Berry Pop Tart! Those who have been gluten free for years have made these pop tarts and couldn’t believe how much they tasted like ‘childhood’! The eggs are replaced with vegan chia or flax eggs, dairy free butter in place of butter, and sweetened only with unrefined sugar, making them vegan and paleo.
HOW TO MAKE VEGAN BOO BERRY POP TARTS:
1. Make the boo berry jam by heating blueberries and raspberries in a saucepan, then adding tapioca starch and maple syrup. Then let cool.
2. Mix the dough ingredients together and refrigerate until chilled. Then roll out and cut into ghost shapes using a cookie cutter.
3. Fill the centers with jam. Place another piece of dough on top, seal the edges, brush with egg or olive oil and pop into the oven.
4. Prepare the icing by mixing powdered sugar and milk in a small bowl. Spread over the cooled pop tarts. Add eyes and a mouth with melted chocolate to make little ghost faces!
See video above on how to assemble!
FAQs
Can I make an icing without using powdered sugar or powdered sweetener?
Yes. To make a paleo friendly, powdered-sugar free icing, combine the following in a saucepan and heat until melted and well combined. Taste and add more syrup if needed. If too thick, add more coconut milk until desired consistency. Drizzle over baked tarts:
2 Tbsp coconut butter
3+ Tbsp full fat coconut milk
1+ tsp maple syrup
1/4 tsp vanilla extract
What is the 5 minute jam filling?
Don’t be intimated by making this filling. You literally just heat and smash the berries on the stovetop, add a touch of sweetener and some tapioca starch to gel it up into a jam. It takes just about 5 minutes.
How do I make my own unrefined powdered sugar?
To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I use my Vitamix and place the sugar in my dry container. I suggest powdered monkfruit in this recipe. I think coconut sugar is a little too overpowering for the berry. Powdered sugar is great to have on hand for frostings, icings, and shortbread cookies so I like to make a bunch and store it for later.
How to store gluten free berry pop tarts?
Store the pop tarts in a vented container or dish covered with aluminum foil for 1-2 days on the counter, and then transfer to the fridge in an airtight container. After cutting into pieces, lay flat or side by side when storing. If you stack them they may get soft and stick together. These can also be frozen for 3+ months!
What kitchen tools are needed?
A rolling pin
Parchment paper sheets for rolling
Large baking sheet