A healthy, grown-up twist on a childhood favorite, these Raspberry Protein Pop Tarts feature a protein-rich dough, a collagen chia jam filling, and a sweet raspberry frosting. I find them perfect for breakfast, a snack, or even a healthy dessert option that doesn’t compromise on flavor.
Why You’ll Love This Recipe
I love how these pop tarts deliver both nostalgia and nutrition. They are gluten-free, rich in protein, and customizable depending on the ingredients I have on hand. Plus, making them from scratch means I can control the sweetness and quality of ingredients, ensuring a treat that fits perfectly into a balanced diet.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 0.75 cup almond flour
- 0.75 cup tapioca starch
- 0.25 cup vanilla protein powder
- 1 tablespoon coconut sugar
- 0.5 cup unsalted butter (vegan butter stick can work too)
- 1 whole egg
Filling:
- 1 cup organic raspberries
- 2 tablespoons water
- 2 tablespoons chia seeds
- 2 tablespoons collagen
Frosting:
- 2 tablespoons raspberry juice (see notes)
- 0.75 cup powdered monkfruit sweetener
Directions
- I process together the almond flour, tapioca starch, coconut sugar, and butter until the mixture is crumbly. Then I add the egg and process again until a dough forms.
- I wrap the dough in plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.
- For the jam, I warm the raspberries and water on the stovetop until the berries are easily muddled. I then add chia seeds, remove from heat, stir in collagen, and set aside to cool or refrigerate.
- I lay out parchment paper, sprinkle it with tapioca flour, place the dough on it, cover with another sheet of parchment, and roll it out into a rectangle.
- Using a pizza cutter, I straighten the edges and cut the dough into 10 rectangles.
- I transfer the parchment with the dough rectangles onto a baking sheet.
- I spoon the chia jam onto the center of 5 rectangles.
- I place the remaining 5 rectangles on top, sealing the edges with a fork and poking a few holes on top to allow steam to escape during baking.
- I bake at 350°F for 20 minutes.
- I let them cool completely.
- To make the frosting, I press fresh or frozen raspberries through a fine mesh strainer to extract the juice, then mix the juice with the powdered sweetener to form a frosting. I adjust the consistency by adding more juice or a splash of milk if necessary.
- I spread the frosting over the cooled pop tarts and enjoy.
Servings and timing
This recipe makes 5 pop tarts.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
I sometimes switch up the berries, using blueberries or strawberries instead of raspberries. If I don’t have protein powder, I simply increase the almond and tapioca flours to 1 cup each. For a collagen-free version, I skip the collagen and the jam still sets nicely with chia seeds alone.
Storage/Reheating
I store these pop tarts in an airtight container at room temperature for up to two days or refrigerate them for up to five days. For longer storage, I freeze them individually wrapped. When ready to eat, I reheat in a toaster oven or microwave just until warm.
FAQs
How do I make this recipe vegan?
I replace the egg with a flax egg and use vegan butter. I also skip the collagen or use a plant-based alternative.
Can I skip the protein powder?
Yes, when I skip the protein powder, I just increase both almond and tapioca flour to 1 cup each.
Can I use frozen berries?
Yes, I use frozen raspberries when fresh aren't available. I thaw them slightly before making the jam.
What’s the best way to get raspberry juice for the frosting?
I mash fresh or thawed raspberries through a fine mesh strainer to extract just the juice.
Can I make these ahead of time?
Absolutely, I make the dough and jam a day ahead and assemble and bake the pop tarts when ready to enjoy.
Conclusion
These Raspberry Protein Pop Tarts satisfy my craving for something sweet and nostalgic while still being mindful of nutrition. I love how easy they are to adapt with different flavors and ingredients. Whether for breakfast, a snack, or a healthier dessert, these pop tarts have definitely earned a place in my regular recipe rotation.
Raspberry Protein Pop Tarts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 pop tarts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Raspberry Protein Pop Tarts are a healthy, high-protein twist on a nostalgic favorite, featuring a gluten-free almond flour dough, a collagen chia jam filling, and a naturally sweet raspberry frosting — perfect for a nutritious breakfast, snack, or dessert.
Ingredients
- For the Dough:
- 0.75 cup almond flour
- 0.75 cup tapioca starch
- 0.25 cup vanilla protein powder
- 1 tablespoon coconut sugar
- 0.5 cup unsalted butter (or vegan butter stick)
- 1 whole egg
- For the Filling:
- 1 cup organic raspberries
- 2 tablespoons water
- 2 tablespoons chia seeds
- 2 tablespoons collagen
- For the Frosting:
- 2 tablespoons raspberry juice (from fresh or frozen raspberries)
- 0.75 cup powdered monkfruit sweetener
Instructions
- In a food processor, combine almond flour, tapioca starch, coconut sugar, and butter until crumbly.
- Add the egg and process until a dough forms.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a saucepan, warm raspberries with water until softened; mash slightly.
- Stir in chia seeds, remove from heat, then mix in collagen. Let cool.
- Roll dough between two sheets of parchment paper into a rectangle.
- Cut into 10 rectangles using a pizza cutter.
- Place 5 rectangles on a baking sheet; spoon chia jam in the center of each.
- Cover with the remaining rectangles, seal edges with a fork, and poke holes on top.
- Bake at 350°F (175°C) for 20 minutes.
- Cool completely before frosting.
- For frosting, strain raspberries to extract juice, then mix with powdered sweetener to create a spreadable glaze.
- Frost cooled pop tarts and serve.
Notes
- To make vegan, substitute a flax egg and use vegan butter. Skip collagen or use a plant-based alternative.
- Protein powder can be omitted by adjusting almond and tapioca flour to 1 cup each.
- Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Freeze for longer storage.
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