This Vegan Oreo Pop Tarts recipe will remind you of your favourite toaster pastries, but BETTER because they’re entirely homemade!
They’re a delicious chocolate pastry with a soft cream cheese, Oreo filling, topped with vanilla glaze and cookie crumbs. This is definitely a recipe which you can go back for seconds, even thirds….they’re THAT good! Vegan, no-egg, no-dairy and easy.
Vegan Oreo Pop Tarts
Leave the store bought pop tarts on the shelf and make your own homemade, gourmet version (I say gourmet as they taste like they’ve come out of a delicious high-end bakery). They may look somewhat technical, but let me tell you… they can be prepped, made and baking in the oven within 30 minutes. The chocolate ‘pie dough’ produces such a flaky and buttery pastry that melts in your mouth. It compliments the rich, Oreo cream cheese filling. To decorate the pop tart, they’re finished off with a thin vanilla glaze and cookie crumbles. Perfection in each bite. Keep reading to learn how to make them!
If you LOVE Oreo, you’ll love my Vegan Oreo Tiramisu, No-Bake Vegan Oreo Cheesecakes and Vegan Oreo Cupcakes.
Ingredients you’ll need:
You’ll be very happy to hear, you only need 10 simple ingredients to make the best EVER homemade pop tarts. Make sure to jot these ingredients down for your next grocery shop! Remember, find the full recipe including quantities, method in the recipe card at the bottom of this post.
- All purpose / plain flour – As you don’t need the pastry to rise like cake batter, use plain flour. Sift it to make it clump free.
- Cocoa powder – The higher % cocoa powder you use, the richer the pop tarts will be.
- Caster sugar
- Dairy-free butter – My favourite vegan / dairy-free butter is Naturli Vegan Block and Flora Plant Butter.
- Ice-water – Basically water with some ice-cubes inside.
- Dairy-free cream cheese – You can use your favourite vegan / dairy-free cream cheese. My favourite is Violife.
- Icing sugar
- Vanilla extract – optional but makes the icing taste scrumptious.
- Oreo’s – You’ll want to blitz the Oreo’s in a mini food processor or blender so they’re in crumbs.
- Corn starch / corn flour
- Dairy-free milk – Milk is used to help stick the pasty halfs together. You can use any dairy-free milk, for example: soya, oat, almond or cashew.
How to make vegan Oreo pop tarts
Trust me, these homemade Oreo pop tarts are much easier to make than they may look! You essentially start off making 4 ingredient chocolate pie dough. You chill it until it’s firm, roll it out and cut it into rectangles. Don’t worry if the rectangles are perfect, they will still taste delicious none the less.
You will lay the rectangles out on a grease proof paper lined baking tray, spread the filling onto half of them and place the other halves on top, making a little pop tart sandwich. Crimp the edges with a fork and bake! It’s as easy as that. Make sure the pastry and filling is kept chilled at all time, this will make the pastry easier to cut out and the filling to pipe.
I like to freeze the pop tarts for 5-10 minutes before baking, this will keep the filling in and make for perfect pop tarts each and every time.
Oreo pop tart filling
You are going to crave the scrumptious cookies and cream pop tart filling. The filling contains only 4 simple ingredients – Oreos, dairy-free cream cheese, icing sugar and cornstarch. You want the filling to pack a punch in flavour, so the more Oreo’s the better, but the amount you decide to use is truly up to you. The cream cheese gives the filling a smooth, creamy texture while the icing sugar helps to sweeten. You can’t forget the cornstarch / cornflour. This essentially bulks up the filling and helps prevent it melting, resulting in a practically empty pop tart. No-one ever wants that!!
It’s such a simple filling but is delicious, and the perfect combination for the pastry. It doesn’t get much better than that.
How to ice a pop tart:
Personally, homemade pop tarts are my favourite dessert to make. Not only are they delicious, but they’re so much fun to make. Decorating the pop tarts requires little ingredients and no technical skills. Simple drizzle a simple vanilla icing over the top of each pastry and while it’s still wet, crumble over some crushed Oreo’s. That’s it!
If you’re feeling extra adventurous, you could even add some crushed Oreo’s into the icing before drizzling over the pop tarts or even add some cocoa powder to make the treats even more rich and moreish.
Looking for more easy recipes? Check these out:
6 Ingredient Vegan Caramel Tarts
Gluten-free Vegan Chocolate Chip Cookies
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Oreo Pop Tarts
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
Easy Vegan Oreo Pop Tarts have a buttery chocolate pastry and are filled with a delicious cream cheese Oreo mix and topped with vanilla glaze. No-egg, no dairy, easy to make!
Ingredients
Ingredients for the Oreo cream filling
- 120g of dairy-free cream cheese
- 30g of icing sugar
- 2 heaped tablespoons of cornstarch / cornflour
- 8 Oreo cookies (finely ground)
Ingredients for the pastry
- 240g of all purpose / plain flour
- 2 heaped tablespoons of cocoa powder
- 2 tablespoons of caster sugar
- 220g of dairy-free block butter (cold and cut into small cubes)
- Ice-water (see method, step 2)
Ingredients for the vanilla glaze
- 200g of icing sugar
- 1/4 teaspoon of vanilla extract
- Dairy-free milk (see step 1 for instruction)
- Oreo cookie crumbles (sprinkling)
Instructions
Ingredients for the Oreo cream filling
- Make the Oreo cream filling by mixing together the cream cheese, icing sugar, cornstarch / cornflour and finely ground Oreo cookies. Mash with a fork until smooth. Transfer into a piping bag, snip off the tip and place in the fridge.
Ingredients for the pastry
- In a medium sized mixing bowl, sift together the flour, cocoa powder and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
- Add some water into a bowl along with some ice-cubes. Add 1/2 tablespoon of ice water at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
- Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
- Preheat oven to 170°C fan and line 2 baking trays with grease proof paper.
- Lay a sheet of grease proof paper on your worktop and dust with some flour.
- Roll out the chocolate dough in-between 2 sheets of floured grease proof paper until it’s a large rectangle. You’ll want the dough relatively thin. Roll the dough until it’s about 1/8 inch thick. Cut out 3×5 inch rectangles and place them on the lined trays. You can keep re-rolling the excess dough to use it all up.
- Pipe some of the cream filling into the middle of half of the pastry rectangles. Brush the sides the of rectangles with some dairy-free milk and sandwich another pastry rectangle on top, making the pop tart.
- Crimp the edges of the pop tarts together using a fork. Prevent sticking by dipping the fork in some flour before use.
- Brush the tops of the pop tarts with some dairy-free milk and very gently prick the with a fork. Bake in the middle of the oven for 20-25 minutes. See notes for details on how to tell when chocolate pastry has baked.
- Once baked, remove from the oven and allow to cool either on the trays or on a wire rack before glazing.
Method (vanilla glaze)
- In a small bowl, add in the icing sugar and vanilla. Add a teaspoon of dairy-free milk in at a time, until it’s a runny but thick consistency. It should resemble a thin toothpaste.
- Drizzle the icing over the middle of each pop tart. While the icing is wet, crumble over some Oreo crumbs. This will help them stick, be fast as the icing will dry. Allow the icing to set either at room temperature or in the fridge then serve.
- Break open and enjoy!
Notes
To store: You can store these pop tarts in an air tight / sealed container at room temperature for up to 3-4 days. I don’t recommend toasting them as the icing will melt. You can either eat them at room temperature or even very lightly heat them in a microwave for approximately 10 seconds at a time, then ice before serving.
How to tell when chocolate pastry has baked? Unlike plain pastry turning golden when baked, chocolate pastry is a little different. You can tell it’s baked when the edges look slightly dry and the middle is slightly shiny.
- Prep Time: 40 minutes
- Cook Time: 20-25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Came from the instagram reel video. Got the ingredients and making this weekend!!!!!!! IM SO EXCITED
Author
Thank you so much lovely! Hope you enjoy x
I just made a batch of these, they came out brilliant!! So tasty 🙂
Author
Hello Alex, Aw thank you so so much. Over the moon you enjoyed xx