Difficulty: Easy
Makes 6
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It’s been kinda nice to finally get back in the kitchen these past few weeks to make some tasty treats. The excellent news is that the more I put the effort into creating, the more I feel compelled to do more, so I’m gonna ride that wave while it lasts!
One thing that’s keeping me in the kitchen is trying new products and when Nature’s Charm asked me to create a recipe with their Coconut Apple Pudding, I jumped at the chance. So I decided to shove it in some pastry and slap some frosting on top to make the ultimate treat: Coconut Apple Pudding Pop Tarts! Not that you actually need a recipe to enjoy this stuff, you can actually just eat it straight outta the can.
Ingredients
Pop Tarts
- 2 standard sheets vegan shortcrust pastry, thawed (adjust as needed for non-standard pastry!)
- 1 260g can of Nature’s Charm Coconut Apple Pudding
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Spray oil
Frosting
- 1 cup icing sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons aquafaba (the liquid from canned chickpeas)
Method
- Preheat your oven to 180°C and line a large baking sheet with baking paper.
- Carefully cut your vegan shortcrust pastry into 12 evenly sized rectangles.
- Open the can of Nature’s Charm Coconut Apple Pudding. If there’s any excess liquid on top, remove it.
- Tip the contents of the can into a bowl and using a fork, lightly mash it up before mixing through the cinnamon, nutmeg and cloves.
- Grab a rectangle of pastry and carefully spread a layer onto it, leaving just under 1cm around the edge.
- Place another sheet of pastry on top and gently press around the edge to seal before sealing again by gently pressing a fork around the edges.
- Repeat steps 5 and 6 until you’ve got 6 pop tarts and evenly space them out on your baking tray.
- Using a sharp knife, pierce several holes into each pop tart and lightly spray with oil before baking in the oven for 15 minutes, or until golden.
- Remove from the oven and allow to cool.
- When you’re ready to ice the pop tarts, sift the icing sugar into a bowl and add the cinnamon.
- Add the vanilla and aquafaba slowly while mixing to achieve a smooth but not runny consistency. Add more icing sugar or aquafaba if needed.
- Spread the frosting onto the pop tarts and sprinkle with a little extra cinnamon. Allow to set before serving.
Looking for more sweet recipes? Check out my Rocky Road Cookies, No Bake Mocha Tart and 6 Ingredient Caramel Tart!
