Get ready for a delightful journey down memory lane with our upgraded nostalgic treats! These mini, bite-sized Strawberry Chia Jam Pop Tarts are not just adorable, they're glazed to perfection with Suncore Foods® plant-based natural coloring powders—our vibrant Pink Pitaya and Red Beet Powders! They look stunning and taste even better! But that’s not all—each treat is packed with mighty Suncore Foods® Chia Seeds, giving you a fun boost of goodness in every bite. Perfect for sharing with your little ones during snack time or for those moments when you want to indulge all by yourself (we totally get it!). Reliving those cherished childhood memories has never been so deliciously fun.
Makes: 20 Mini Pop Tarts
Mini Pop Tarts:
2 store-bought pie crusts
¼ cup strawberry jam
1 teaspoon Suncore Foods® Black Chia Seeds
Avocado oil/plant milk, for baking
Icing:
¼ cup powdered sugar
1 teaspoon plant milk/water
Suncore Foods® Red Beet Powder
Suncore Foods® Pink Pitaya Powder
Sprinkles
Click Here for Step-by-Step Directions ▼
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Stir 1 teaspoon of
Suncore Foods® Black Chia Seeds into the strawberry jam and allow it to sit to thicken for about 5-10 minutes while you prepare the crust.
3. Unroll the pie crusts and gently roll them out slightly thinner if needed, depending on the store-bought crust you use. Cut each crust into large, even rectangles- removing the circular outer edges.
4. On one pie crust, measure out rectangles, evenly sized. My rectangles were 1 ½ inches x 2 inches. Add ¼ teaspoon of strawberry chia jam to the center of each rectangle, making sure to leave space around the edges.
5. Once all of the rectangles have jam in the center, gently place the other pie crust rectangle on top, matching up the edges and corners.
6. Using a pizza cutter, slice the mini pop tarts into rectangles, making sure the jam remains in the center of each pop tart.
7. Using a small fork, seal the edges all the way around. Poke a small hole in the top of each for steam to escape. Spray each pop tart with avocado oil or brush lightly with plant milk.
8. Bake in the oven for 12-14 minutes. Let them cool completely before adding the icing.
9. To make the icing, sift the powdered sugar into a bowl. Add 1 teaspoon plant milk/water and stir until a thick, paste-like icing forms. Stir in a little bit of the
Suncore Foods® Red Beet Powder first and then the
Suncore Foods® Pink Pitaya Powder, until you achieve the desired color.
10. Spread a little icing (about ¼ teaspoon) on each pop tart and then immediately add the sprinkles. Allow the icing to set before enjoying.
